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

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

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.