COUSCOUS WITH VEGETABLES

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Couscous with Vegetables image

You won't need much time to whip up this colorful, hearty, low-fat side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

1/3 cup chopped green onion (4 medium)
1 garlic clove, finely chopped
2 teaspoons butter or margarine
1 1/2 cups water
1/2 teaspoon reduced-sodium chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
  • Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
  • Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 90, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #vegetables     #asian     #middle-eastern     #easy     #beginner-cook     #vegan     #vegetarian     #dietary     #carrots     #onions     #peppers

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