Couscous With Summer Vegetables
|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|
|Uncooked couscous||1⁄2 Cup (8 tbs)|
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.