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Couscous with Vegetables

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By Betty Crocker Kitchens
Updated Sep 30, 2008
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You won’t need much time to whip up this colorful, hearty, low-fat side dish.

Couscous with Vegetables

  • Prep Time 10 min
  • Total 20 min
  • Servings 8
  • Ingredients 11
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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)

Instructions

  • Step 
    1
    Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
  • Step 
    2
    Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
  • Step 
    3
    Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition

90 Calories
1 g Total Fat
3 g Protein
19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
90 mg
Potassium
130 mg
Total Carbohydrate
19 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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