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Cousous and Summer Vegetable Saute

By

3 Points Plus per Serving - 2/3 cup serving

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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

Details

Servings 6

Preparation

Step 1

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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