VEGGIE COUSCOUS

Veggie Couscous image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/2 red onion, chopped
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1/2 cup dried cranberries
2 cups chicken broth
1 1/2 cups couscous

Steps:

Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.

Nutrition Facts : Calories 253 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 318 milligrams, Carbohydrate 45 grams, Fiber 3.5 grams, Protein 7 grams, Sugar 8 grams