Couscous with Summer Vegetables
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Couscous with Summer Vegetables calories by ingredient
Introduction
Great as a side or add chicken to make it a meal Great as a side or add chicken to make it a mealNumber of Servings: 6
Ingredients
-
2 TBS olive oil (divided)
2 TBS pine nuts
1 tsp minced garlic
1/2 cup vertically sliced onions
1 small zucchini sliced
1 small yellow squash sliced
1 small tomato chopped
1/4 cup grated parmesan cheese
5 fresh basil leaves, torn into pieces
1 cup couscous
1 cup boiling water
Directions
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.