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Couscous and Summer Vegetable Sauté

Photo: Jan Smith
Yield 6 servings (serving size: 2/3 cup)
"This easy recipe is a good way to use extra corn on the cob or zucchini." -Mary Kate Long, Ninde, VA

Ingredients

  • 3/4 cup uncooked couscous
  • 1 1/2 teaspoons olive oil
  • 1 1/2 cups shredded zucchini (about 1 medium)
  • 1/4 cup chopped onion
  • 1 1/2 cups fresh corn kernels
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 133
  • caloriesfromfat 12 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 4.5 g
  • carbohydrate 25.9 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 205 mg
  • calcium 13 mg

How to Make It

  1. Cook couscous according to package directions, omitting salt and fat. Keep couscous warm.

  2. 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.