Couscous and Summer Vegetable Sauté

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 12%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 25.9g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 205mg
  • Calcium: 13mg

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

  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.
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