Lemony sauteed vegetables and couscous
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 422.4
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 773.5 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 8.5 g
- Protein: 13.9 g
View full nutritional breakdown of Lemony sauteed vegetables and couscous calories by ingredient
Introduction
This is a quick and easy meal to whip up during the week. Also, you can make all of the veggies at once and eat half one night with only one box of couscous, and cook up the rest of the couscous later of the week and serve with the leftover veggies. This is a quick and easy meal to whip up during the week. Also, you can make all of the veggies at once and eat half one night with only one box of couscous, and cook up the rest of the couscous later of the week and serve with the leftover veggies.Number of Servings: 4
Ingredients
-
-2 packages Near East Wheat Couscous, Roasted Garlic & Olive Oil
-4 tsp. olive oil
-1 decent-sized zucchini, about 2 c. sliced
-1 decent-sized summer squash, also sliced
-1 medium green pepper, about 1 c. chopped
-1 medium red pepper
-1 large red onion, chopped
-6 crimini mushrooms, slices
-3 cloves garlic, minced
-1 tbsp olive oil
-1/4 c. lemon juice
-1/4 c. water
-salt and pepper to taste
Directions
-Prepare the couscous according to package directions.
-Meanwhile, prep veggies and heat 1 tbsp. olive oil in large skillet over medium heat.
-Put chopped onion into pan first, sauteing until slightly translucent.
-Add garlic, saute for 1 min. more, and then add mushrooms.
-When mushrooms appear tender, add zucchini, peppers and squash to the pan, stirring frequently.
-When veggies begin to get tender, add 1/4 c. lemon juice and 1/4 c. water and put lid on the pan. Let cook for 5 minutes.
-Remove lid and finish cooking until most of the liquid is evaporated and veggies are fork tender.
Spoon even servings of couscous into two bowls, and evenly spoon veggies over the top. Season with salt and pepper to taste, and garnish with grated parmesan cheese if you so choose.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SIOBHAN_VICIOUS.
-Meanwhile, prep veggies and heat 1 tbsp. olive oil in large skillet over medium heat.
-Put chopped onion into pan first, sauteing until slightly translucent.
-Add garlic, saute for 1 min. more, and then add mushrooms.
-When mushrooms appear tender, add zucchini, peppers and squash to the pan, stirring frequently.
-When veggies begin to get tender, add 1/4 c. lemon juice and 1/4 c. water and put lid on the pan. Let cook for 5 minutes.
-Remove lid and finish cooking until most of the liquid is evaporated and veggies are fork tender.
Spoon even servings of couscous into two bowls, and evenly spoon veggies over the top. Season with salt and pepper to taste, and garnish with grated parmesan cheese if you so choose.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SIOBHAN_VICIOUS.