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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.
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