ZUCCHINI CARRROT COUSCOUS

Zucchini Carrrot Couscous image

Our test kitchen home economists developed the recipe for this colorful side dish. Sauteed vegetables add texture and crunch to the quick-cooking couscous.

Provided by Taste of Home

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1/2 cup chopped carrot
1/2 cup chopped onion
1 tablespoon butter
1/2 cup chopped zucchini
1 green onion, thinly sliced
1/2 teaspoon salt
Dash to 1/8 teaspoon white pepper

Steps:

In a saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes., In a small skillet, saute the carrot and onion in butter for 3-4 minutes or until crisp-tender. Add zucchini and green onion; saute 2-3 minutes longer or until tender. Sprinkle with salt and pepper. Fluff couscous with a fork; add vegetable mixture and toss to combine.

Nutrition Facts : Calories 249 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 666mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein.