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Skinny Veggie Couscous Blend

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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100% less sat fat • 100% less cholesterol than the original recipe. Grilled fish or seafood pairs deliciously with this Mediterranean-inspired, flavor-packed mixture.

Skinny Veggie Couscous Blend

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 1/4 cups reduced-sodium chicken broth
  • 1 cup whole wheat couscous
  • 3/4 cup chopped zucchini
  • 1/3 cup chopped red onion
  • 2 teaspoons olive oil
  • 1/4 cup chopped bottled roasted red sweet peppers
  • 1 tablespoon snipped fresh oregano
  • 2 teaspoons finely shredded lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Step 
    1
    In a small saucepan, bring broth to boiling. Remove from heat; stir in couscous. Cover and let stand for 5 minutes.
  • Step 
    2
    Meanwhile, in a medium skillet, cook zucchini and red onion in hot oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with roasted red peppers, oregano, lemon peel, salt, and black pepper.

Nutrition

130 Calories
2 1/2g Total Fat
5g Protein
23g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
240mg
10%
Potassium
60mg
2%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
11%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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