Summer Vegetables with Couscous

By martha-2

Ingredients

• Nonstick vegetable cooking spray
• 1 tbsp olive oil
• 4 green onions, diagonally sliced
• 2 cups mushrooms, sliced
• 1/2 cup red bell pepper, chopped
• 2 cups asparagus, diagonally sliced in 1" pieces
• 2 cups crookneck summer squash, diagonally sliced
• 2 cups carrots, diagonally sliced
• 2 cups zucchini squash, diagonally sliced
• 1/4 cup water
• 1 (15 oz) can low-sodium garbanzo beans, drained
• 2 tsp dried basil
• 1 tsp dried parsley
• 1/4 tsp salt
• 1/2 cup feta cheese crumbled, divided
• 1 cup couscous, cooked according to directions without salt or fat

Preparation

Step 1

Instructions:
In to a large skillet sprayed with nonstick vegetable cooking spray over medium-high heat, add olive oil. Add green onions, mushrooms, and red bell pepper. Sauté for 2 minutes. Add asparagus, crookneck squash, carrots, zucchini squash, and water. Cover and cook for 3 to 4 minutes, or until vegetables are just tender. Add garbanzo beans, basil, parsley, and salt. Stir well. Remove from heat. In a large bowl, combine cooked vegetable mixture, 1/4 cup feta cheese, and hot cooked couscous. Top each serving with remaining feta cheese. Makes 4 servings.