Vegetable-couscous Sauté
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 212 |
Total Fat | 5 g |
Saturated Fat | 1 g |
Sodium | 308 mg |
Total Carbohydrate | 37 g |
Dietary Fiber | 4 g |
Protein | 6 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Uncooked couscous | 1/3 cup |
Olive oil | 2 teaspoons |
Small zucchini, cut into ¼ by ½-inch strips | 1 |
Shredded carrots | ½ cup |
Small yellow onion, chopped | ½ |
Fresh or thawed frozen corn kernels | ½ cup |
Salt | ¼ teaspoon |
Freshly ground pepper to taste |
- Directions
- Cook couscous according to package directions, omitting salt and fat. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
- Stir in corn and couscous, and cook until heated through. Season with salt and pepper.
Exchanges
3 vegetables; 1 starch; 1 fat
Side Suggestions: Sliced Tomatoes
Side Suggestions: Lentil Soup