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    3 pt. Vegetable Couscous


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    1 tablespoon oil olive
    3/4 cup finely diced zucchini
    3/4 cup finely diced peeled eggplant
    1/2 cup finely diced red bell pepper
    1/2 cup finely diced yellow bell pepper
    1/2 cup diced onion
    1-3/4 cups water
    1/2 teaspoon salt
    1-1/4 cups uncooked couscous
    1/2 cup finely diced tomato
    1/3 cup finely chopped ripe olives
    1 tablespoon chopped fresh mint
    1/8 teaspoon black pepper

    Recipe



    Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Saute zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sauteed vegetabes for garnish.

    Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover; let stand 5 minutes. Fluff with a fork. Stir in remaining sauteed vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.

    Yield: 6 servings


    Per serving: 186 cals, 3 g fat(17 % CFF), 3 g fiber

 

 

 

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