2002 Vegetable Couscous

By boandozzy

One serving (1-1/4 cups) equals 272 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 513 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein.

Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Originally published as Vegetable Couscous in Light & Tasty February/March 2001, p44

Ingredients

• 2 medium carrots
• 1/2 cup diced celery
• 1 medium onion, finely chopped
• 1/4 cup julienned sweet yellow pepper
• 1/4 cup julienned sweet red pepper
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• Dash hot pepper sauce
• 1 cup uncooked couscous
• 1-1/2 cups chicken broth

Details

Servings 4
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients.

Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately. Yield: 4 servings.