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Vegetable Couscous

By: Taste of Home

"These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color."

Rate/Review | Read Reviews (50)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 medium carrots, diced
1/2 cup diced celery
1 teaspoon onion, diced
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive or canola oil
1 medium zucchini, diced
1/4 cup minced fresh basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth

Directions

In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until crisp-tender. Add the next five ingredients; mix well. Stir in the couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Footnotes

Nutritional Analysis: One serving (1-1/4 cups) equals 272 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 513 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
© 2002 Reiman Media Group, Inc.