Photo by: Photo: Jan Smith
"This easy recipe is a good way to use extra corn on the cob or zucchini." -Mary Kate Long, Ninde, VA
Cooking Light AUGUST 2005
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.
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Couscous and Summer Vegetable Sauté recipe
