Couscous is a quick-cooking refined grain product, great for weeknight meals. Simply add to boiling water, cover, let stand for just under 10 minutes, and voilà—this delicious grain is ready! Combined with vegetables, this filling side dish pairs well with meat, seafood, and chicken.
1 tablespoon extra-virgin olive oil
½ sweet onion, diced
1 carrot, diced
1 celery stalk, diced
½ cup diced red or yellow bell pepper
1 small zucchini, diced
1 cup couscous
1½ cups Simple Chicken Broth or low-sodium store-bought chicken stock
½ teaspoon garlic powder
Freshly ground black pepper
1 In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and bell pepper, and cook, stirring occasionally, until the vegetables are just becoming tender, about 5 to 7 minutes.
2 Add the zucchini, couscous, broth, and garlic powder. Stir to blend, and bring to a boil. Cover and remove from the heat. Let stand for 5 to 8 minutes. Fluff with a fork, season with pepper, and serve.
Substitution tip: Swap out vegetables to make this couscous your own creation. Yellow summer squash or pattypan squash can be substituted for the zucchini. Other vegetables, like asparagus, broccoli, or cauliflower, can be added instead of carrots and bell peppers.
Per Serving Calories: 154; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 27g; Fiber: 2g; Protein: 5g; Phosphorus: 83mg; Potassium: 197mg; Sodium: 36mg