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
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
-
Step1Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
-
Step2Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
-
Step3Cover 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;Tips from the Betty Crocker Kitchens
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