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Vegetable-couscous Sauté
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Vegetable-couscous Sauté

Nutrition Facts

Serving Size½ of recipe
Calories212
Total Fat5 g
Saturated Fat1 g
Sodium308 mg
Total Carbohydrate37 g
Dietary Fiber4 g
Protein6 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
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
fFesh or thawed frozen corn kernels ½ cup
Salt ¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Cook couscous according to package directions, omitting salt and fat. Set aside.
  3. 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.
  4. Stir in corn and couscous, and cook until heated through. Season with salt and pepper.

Exchanges
3 vegetables; 1 starch; 1 fat

Side Suggestions: Sliced Tomatoes

Side Suggestions: Lentil Soup

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.


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