• Vegetable-couscous Sauté

    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 2

    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
    1. Cook couscous according to package directions, omitting salt and fat. Set aside.
    2. 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.
    3. Stir in corn and couscous, and cook until heated through. Season with salt and pepper.

    Exchanges3 vegetables; 1 starch; 1 fat

    Side Suggestions: Sliced Tomatoes

    Side Suggestions: Lentil Soup

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