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Vegetable-couscous Sauté
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 212 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 308 mg |
| Total Carbohydrate | 37 g |
| Dietary Fiber | 4 g |
| Protein | 6 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| 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 | |
- Directions
- 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.
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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