COUSCOUS WITH VEGETABLES

Couscous with Vegetables image

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

Provided by Betty Crocker Kitchens

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

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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