Couscous with vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 201.6
  • Total Fat: 6.7 g
  • Cholesterol: 9.7 mg
  • Sodium: 386.2 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Couscous with vegetables calories by ingredient


Introduction

An excellent way to introduce couscous to your family and friends. An excellent way to introduce couscous to your family and friends.
Number of Servings: 10

Ingredients

    4 cups Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth,
    3 tbsp Butter, unsalted
    1 tbsp Parsley, dried
    1/4 tsp Pepper, black
    2 cup, dry, Couscous
    3 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
    2 tbsp Canola Oil
    3 , sliced Zucchini
    3 sliced Summer Squash
    1 tsp Basil
    1 tsp Salt
    1 tbsp Parmesan Cheese, grated

Tips

Add additional broth if it seems too dry.


Directions

In large pot, mix chicken broth, batter, parsley and pepper. Bring to a boil. Add couscous. Cover and remove from heat; let stand for 5 minutes. In a large dutch oven, heat canola oil over med-high heat. Saute peppers for 4 minutes. Stir in zucchini and yellow squash, basil and salt; cook 6-10 minutes longer or until tender. Fluff couscous with a fork; add to vegetables and heat through. Serve.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SANDYP53.