#ehcFW1SetupEnvironmentVariables() Vegetable-couscous Saut - Regional Medical Center Bayonet Point | Hudson, FL
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Vegetable-couscous Saut

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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

Servings and Times

Servings 2

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
Fresh or thawed frozen corn kernels ½ cup
Salt ¼ teaspoon
Freshly ground pepper to taste

Directions

  1. Cook couscous according to package directions, omitting salt and fat. Set aside.
  2. 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.
  3. 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