Cousous and Summer Vegetable Saute

3 Points Plus per Serving - 2/3 cup serving

Cousous and Summer Vegetable Saute
Cousous and Summer Vegetable Saute

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    cup uncooked couscous

  • 1

    cup chicken stock

  • 1 1/2

    teaspoons olive oil

  • 1 1/2

    cups shredded zucchini (about 1 medium)

  • 1/4

    cup chopped onion

  • 1 1/2

    cups cooked corn kernels, fresh or frozen

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon black pepper

Directions

Cook couscous according to package directions, omitting salt and fat, and substituting chicken stock for water. Keep couscous warm. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and black pepper.

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