Couscous with Summer Vegetables
Source of Recipe
The How-To Book of Healthy Cooking by Reader's Digest
* Exported from MasterCook *
Couscous with Summer Vegetables
Recipe By : Reader's Digest
Serving Size : 8 Preparation Time :0:12
Categories : Grains, Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablesoons olive or canola oil
3 stalks celery
3 carrots -- diced
1 zucchini -- sliced
1 yellow summer squash -- sliced
1/4 cup fresh basil -- shredded
or
1 tablespoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
hot red pepper sauce -- a few dashes
1 1/2 cups couscous
2 cups vegetable or chicken stock
In a large saucepan, heat the oil. Add the celery and carrots and saute, stirring, about 7 minutes or until softened but not browned. Add the zucchini and squash and cook, stirring, 2 to 4 minutes longer or until slightly softened. Add the basil with the salt, pepper, and a few dashes of hot red pepper sauce and toss to mix.
Add the couscous to the saucepan and, with a wooden spoon, gently mix with the vegetables to coat the couscous grains well. Pour the stock into the saucepan and gently mix. Bring the stock to a boil, then cover the saucepan and remove from the heat. Allow the couscous to stand about 5 minutes or until the couscous grains are tender and all the liquid is absorbed. With a fork, lightly fluff up the couscous to separate the grains.
Per serving: calories 170, fat 4 g, sodium 80 mg, cholesterol 0 mg, protein 4 g, carbohydrate 30 g, fiber 2 g
Source:
"The How-To Book of Healthy Cooking"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
T(Cooking Time):
"0:20"
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