Couscous with Summer Vegetables
- Number of Servings: 6
Ingredients
2 TBS olive oil (divided)2 TBS pine nuts1 tsp minced garlic1/2 cup vertically sliced onions1 small zucchini sliced1 small yellow squash sliced1 small tomato chopped1/4 cup grated parmesan cheese5 fresh basil leaves, torn into pieces1 cup couscous1 cup boiling water
Heat 1 tablespoon olive oil in pan. Roast pine nuts until just starting to brown. Add garlic and onions. Heat until onions start to soften. Add zucchini and squash. When the zucchini and squash are almost cooked, add the chopped tomato. Cook until the tomatoes are as cooked as you like.
As the vegetables are cooking, cook couscous. You just need to combine 1 cup couscous with one cup of boiling water. Put in a covered container for 5 minutes.
Add the couscous to vegetables. Add remaining olive oil. Stir in the parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user SORRELL76.
As the vegetables are cooking, cook couscous. You just need to combine 1 cup couscous with one cup of boiling water. Put in a covered container for 5 minutes.
Add the couscous to vegetables. Add remaining olive oil. Stir in the parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user SORRELL76.
Nutritional Info Amount Per Serving
- Calories: 195.2
- Total Fat: 8.0 g
- Cholesterol: 3.3 mg
- Sodium: 87.2 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.5 g
- Protein: 6.3 g
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