Couscous with vegetables

Name: Couscous with vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 box Near East Plain Couscous; 1 tbsp olive oil; 1 medium onion chopped about 1 cup; 2 cups sliced mushrooms; 1 cup chopped zucchini; 1 16 oz can Bush's Best Garbanzos; 1 cup fresh English peas; 1/4 cup Planter's Sunflower Kernels; 1/4 cup Sun Maid Golden Raisins; 1 16 oz can Swanson 99% Fat Free Chicken Broth; Salt and pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 box Near East Plain Couscous1 tbsp olive oil1 medium onion chopped, about 1 cup2 cups sliced mushrooms1 cup chopped zucchini1 16 oz can Bush's Best Garbanzos1 cup fresh English peas1/4 cup Planter's Sunflower Kernels1/4 cup Sun Maid Golden Raisins1 16 oz can Swanson 99% Fat Free Chicken BrothSalt and pepper to taste

Directions

Saute the vegetables in a skillet with the olive oil until soft. Add the couscous and mix in well with the vegetables. Add the chicken broth and stir well, cover and reduce the heat to very low and let it sit for about 5 minutes till fluffy.

Serving Size: makes about 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user VICKAROO.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 143.6
Total Fat: 2.3 g
Cholesterol: 0.8 mg
Sodium: 323.1 mg
Total Carbs: 27.1 g
Dietary Fiber: 3.7 g
Protein: 6.1 g

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