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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 TOP

Servings

Ingredients and Preparation TOP

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

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