Couscous With Summer Vegetables
Wheat Couscous – Original Plain
  1. 1-1/2 cups chicken broth or water
  2. 1 cup NEAR EAST® whole wheat couscous
  3. 1 large onion, chopped
  4. 1 medium red bell pepper, diced
  5. 1 small yellow squash or zucchini, sliced
  6. 2 cloves garlic, minced
  7. 1 medium tomato, seeded and chopped
  8. 1/4 cup chopped fresh basil
Preparation Instructions
  1. Bring broth to boil in small saucepan. Stir in couscous; reduce heat. Cover and simmer 5 minutes or until most of liquid is absorbed.
  2. Meanwhile, lightly spray large skillet with no-stick cooking spray. Add onion, pepper, squash and garlic. Cook over medium-high heat 5 minutes or until tender, stirring frequently.
  3. Add cooked couscous, tomato and basil; heat through.
  4. Serve with freshly ground black pepper.
6 servings
Nutrition Information
Calories: 140; Total Fat: 0g; Cholesterol: 0mg; Sodium: 55mg; Total Carbs: 29g; Dietary Fiber: 1g; Protein: 5g;