VEGETABLE MEDLEY WITH COUSCOUS

Vegetable Medley with Couscous image

I tried this recipe from a cookbook because I'd never had couscous before. Now I love it! It was divine with the vegetables and a good alternative to rice.-Ruth Cowley, Pipe Creek, Texas

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 cups reduced-sodium chicken broth or vegetable broth
3 tablespoons butter
3 tablespoons minced fresh parsley
1/4 teaspoon pepper
2-1/4 cups uncooked couscous
3 medium sweet red peppers, cut into 3/4-inch pieces
2 tablespoons canola oil
3 medium zucchini, halved and sliced
3 yellow summer squash, halved and sliced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons salt
1/3 cup grated Parmesan cheese

Steps:

In a large saucepan, bring the broth, butter, parsley and pepper to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. , Meanwhile, in a Dutch oven, saute the red peppers in oil for 4 minutes. Stir in the zucchini, yellow squash, basil and salt; cook 6-10 minutes longer or until tender., Fluff couscous with a fork; serve with vegetables and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 249 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 628mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges