Veggie and Couscous Tacos

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NUTRITION per serving: 415 Calories; 8g Fat; 14g Protein; 76g Carbohydrate; 7g Dietary Fiber; 16mg Cholesterol; 353mg Sodium. Exchanges: 5 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. Points: 8

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  • 4

Ingredients

  • 1 cup low sodium chicken broth
  • 1 clove garlic, pressed
  • 1 pinch curry powder
  • 1 pinch paprika
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt (optional)
  • 1 cup uncooked couscous
  • Water/oil mixture
  • 2 cups frozen whole kernel corn
  • 1/2 cup zucchini strips
  • 1 cup shredded Romaine lettuce
  • 8 corn tortillas

Preparation

Step 1

In a small saucepan, combine first 6 ingredients (broth through salt); stir and bring to a boil; add couscous. Cover and let stand for 5 minutes. Fluff with a fork. Coat a skillet with water/oil mixture over medium-high heat; add corn and zucchini and cook until heated through, about 5 minutes. Fill each tortilla with lettuce and top with desired amount of couscous; add veggie mixture and enjoy!

SERVING SUGGESTION: If desired, top tacos with salsa and low fat sour cream. Add a big salad tossed with Easy Balsamic Vinaigrette (see recipe).

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