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Couscous With Summer Vegetables

Diet.Chef's picture
Ingredients
  Vegetable cooking 1
  Olive oil 1 Teaspoon
  Shredded zucchini 1 1⁄4 Cup (20 tbs)
  Shredded carrot 1 1⁄4 Cup (20 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Sweet red pepper 1 Small, seeded and cut into 1/4 inch strips
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Dried savory 1⁄4 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crumbled
  Water 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Uncooked couscous 1⁄2 Cup (8 tbs)
Directions

Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot.
Add zucchini, carrot, onion, and red pepper; saute until crisp-tender.
Transfer to a large bowl; stir in parsley, lemon juice, savory, and rosemary.
Set aside, and keep warm.
Combine water and salt in a small saucepan, and bring to a boil.
Remove from heat.
Add couscous,- cover and let stand for 5 minutes or until couscous is render and liquid is absorbed.
Add to vegetable mixture, and stir well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Interest: 
Summer
Ingredient: 
Vegetable

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4.19375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 637 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 655.9 mg27.3%

Total Carbohydrates 112 g37.2%

Dietary Fiber 17.7 g70.7%

Sugars 19.1 g

Protein 20 g39.1%

Vitamin A 744.2% Vitamin C 383.5%

Calcium 19.8% Iron 27.2%

*Based on a 2000 Calorie diet

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Couscous With Summer Vegetables Recipe