Couscous with Vegetables

You won't need much time to whip up this colorful, hearty, low-fat side dish.


8 servings


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)


Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.

Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.

Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Estimated Time

Preparation Time: 10 minutes
Total Time: 20 minutes

Additional Information

Couscous is tiny pasta made from semolina wheat. Similar to the texture of rice, it goes well with nearly any flavor.

Make a main dish out of this couscous side by stirring in leftover cut-up chicken, turkey or beef. Or go meatless by adding a 16-ounce can of garbanzo beans, drained and rinsed.

Nutritional Information

Amount per serving: Calories 90 (Calories from Fat 10), Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g); Protein 3 g; Exchanges: 1 Starch; 1 Vegetable

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