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Couscous and Summer Vegetable Saute




Source of Recipe


Cooking Light Magazine






List of Ingredients



• 3/4 cup uncooked couscous
  
• 1 1/2 teaspoons olive oil
  
• 1 1/2 cup shredded zucchini (about 1 medium)
  
• 1/2 cup chopped onion
  
• 1 1/2 cups corn kernels
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon black pepper
  






Instructions



1. Cook couscous according to package directions, omitting salt and fat.
   
2. Heat oil in a large skillet over medium-high heat.
   
3. Add zucchini and onion, saute 3 minutes or until tender.
   
4. Stir in couscous and corn.
   
5. Cook 1 minutes or until thoroughly heated.
   
6. Stir in salt and pepper.
   






Final Comments


6 servings