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Vegetable-couscous Sauté

Adapted from CooksAid.com

Nutrition Facts

Serving Size½ of recipe
Calories 212
Total Fat 5 g
Saturated Fat1 g
Sodium 308 mg
Total Carbohydrate 37 g
Dietary Fiber4 g
Protein 6 g

Servings and Times

Servings2

Ingredients and Preparation    TOP

IngredientsMeasures
Uncooked couscous1/3 cup
Olive oil2 teaspoons
Small zucchini, cut into ¼ by ½-inch strips1
Shredded carrots½ cup
Small yellow onion, chopped½
Fresh or thawed frozen corn kernels½ cup
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Cook couscous according to package directions, omitting salt and fat. Set aside.
  3. 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.
  4. 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
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@ebscohost.com.