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Confetti Couscous

Oxmoor House
Yield 8 servings (serving size: 2/3 cup)

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow squash, diced
  • 1 (5.8-ounce) package olive oil and garlic couscous
  • 2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons pine nuts, toasted
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 125
  • fat 2.9 g
  • satfat 0.4 g
  • protein 4.9 g
  • carbohydrate 21.7 g
  • cholesterol 0 mg
  • iron 0.9 mg
  • sodium 334 mg
  • caloriesfromfat 20 %
  • fiber 2.6 g
  • calcium 27 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.

  2. Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection