|Serving Size||½ of recipe|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Sodium||308 mg |
|Total Carbohydrate||37 g|
|Dietary Fiber||4 g|
||1/3 cup |
||2 teaspoons |
|Small zucchini, cut into ¼ by ½-inch strips
||½ cup |
|Small yellow onion, chopped
| fFesh or thawed frozen corn kernels
|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
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