Vegetable-couscous Sauté
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories212Total Fat5 gSaturated Fat1 gSodium308 mgTotal Carbohydrate37 gDietary Fiber4 gProtein6 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresUncooked couscous1/3 cupOlive oil2 teaspoonsSmall zucchini, cut into ¼ by ½-inch strips1Shredded carrots½ cupSmall yellow onion, chopped½Fresh or thawed frozen corn kernels½ cupSalt¼ teaspoonFreshly 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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