|Uncooked couscous||1/3 cup|
|Olive oil||2 teaspoons|
|Small zucchini, cut into ¼ by ½-inch strips||1|
|Shredded carrots||½ cup|
|Small yellow onion, chopped||½|
|Fresh or thawed frozen corn kernels||½ cup|
|Freshly ground pepper to taste|
- Cook couscous according to package directions, omitting salt and fat. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
- Stir in corn and couscous, and cook until heated through. Season with salt and pepper.
3 vegetables; 1 starch; 1 fat
Side Suggestions: Sliced Tomatoes
Side Suggestions: Lentil Soup
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||4 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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