Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 212 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 308 mg |
| Total Carbohydrate | 37 g |
| Dietary Fiber | 4 g |
| Protein | 6 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Uncooked couscous | 1/3 cup |
| Olive oil | 2 teaspoons |
| Small zucchini, cut into ¼ by ½-inch strips | 1 |
| Shredded carrots | ½ cup |
| Small yellow onion, chopped | ½ |
| Fresh or thawed frozen corn kernels | ½ cup |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
Directions
- Cook couscous according to package directions, omitting salt and fat. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
- Stir in corn and couscous, and cook until heated through. Season with salt and pepper.
Exchanges
3 vegetables; 1 starch; 1 fat
Side Suggestions: Sliced Tomatoes
Side Suggestions: Lentil Soup