Couscous and Summer Vegetable Sauté

Couscous and Summer Vegetable Sauté Recipe
Photo: Jan Smith
"This easy recipe is a good way to use extra corn on the cob or zucchini." -Mary Kate Long, Ninde, VA

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional 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

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

Preparation

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

Note:

Mary Kate Long,

August 2005
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