Confetti Couscous

Confetti Couscous Recipe
Oxmoor House


8 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.


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