Post by lakgirl on Apr 19, 2005 22:49:09 GMT -5
Couscous with Summer Vegetables, 6 servings (Light Cooking)
1 1/2 cups chicken broth or water
1 cup whole wheat couscous
1 large onion, chopped
1 medium red bell pepper, diced
1 small yello squash or zucchini, sliced
2 cloves garlic, minced
1 medium tomato, seeded and chopped
1/4 cup chopped fresh basil
Bring broth to a boil in small saucepan. Stir in couscous; reduce heat to low. Cover and simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, lightly spray large skillet with cooking spray. Add onion, bell pepper, squash and garlic. Cook over medium-high heat 5 minutes, or until vegetables are tender; stirring frequently. Add cooked couscous, tomato and basil; heat through.
Calories 140, Fat 0g, Cholesterol 0mg, Sodium 55mg
I made this with yellow squash. I used 2 tsp dried basil instead of the fresh. I would use a little less next time, even though it was still quite good.
1 1/2 cups chicken broth or water
1 cup whole wheat couscous
1 large onion, chopped
1 medium red bell pepper, diced
1 small yello squash or zucchini, sliced
2 cloves garlic, minced
1 medium tomato, seeded and chopped
1/4 cup chopped fresh basil
Bring broth to a boil in small saucepan. Stir in couscous; reduce heat to low. Cover and simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, lightly spray large skillet with cooking spray. Add onion, bell pepper, squash and garlic. Cook over medium-high heat 5 minutes, or until vegetables are tender; stirring frequently. Add cooked couscous, tomato and basil; heat through.
Calories 140, Fat 0g, Cholesterol 0mg, Sodium 55mg
I made this with yellow squash. I used 2 tsp dried basil instead of the fresh. I would use a little less next time, even though it was still quite good.
