Vegetable Couscous
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| Thu, 06-19-2008 - 8:08pm |
I fixed this last night and we really liked it!!! I added my own notes for portions.
Vegetable Couscous
2 medium carrots (about 20 baby carrots or so)
1/2C diced celery (about 4 stalks)
1 medium onion, diced
1/4C julienned sweet yellow pepper (1 whole)
1/4C julienned sweet red pepper (1 whole)
2T olive oil
1 medium zucchini, diced (2 medium)
1/4C minced fresh basil (about 1T of basil leaves)
1/4t garlic salt
1/8t pepper
Dash hot pepper sauce
1C uncooked couscous
1 1/2C chicken broth
In a large skillet, saute the carrots, celery, onion & peppers in oil for 5-6 minutes or until crisp-tender. Add the next five ingredients; mix well. Stir in the couscous. Add the chicken broth; bring to a boil. Cover & remove from the heat; let stand for 5-8 minutes. Fluff with a fork & serve immediately.
4 servings. One serving (1 1/4C) equals 272 calories, 8g fat, 0 cholesterol, 513 mg sodium, 43g carbohydrate, 4g fiber, 8g protein.



That sounds really good!
Hope you enjoy it, Nancy!!!
This really is a recipe that can be changed based on what vegetables & spices you have on hand. I plan on keeping this one in mind this summer, as the vegetables start coming in from the garden. Next time, I will probably replace the zucchini with yellow squash, and probably will add some tomatoes, if I have any of those fresh as well.
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