Veggie and Couscous Tacos

By Tonya_Speed

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

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

Details

Servings 4
Adapted from savingdinner.com

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).