Monday, January 2, 2017


2 medium carrots, diced
1/2 cup diced celery
1 medium onion, diced
1/4 cup julienned yellow bell pepper
1/4 cup julienned red bell pepper
2 tbsp olive or canola oil
1 medium zucchini, diced
4 tsp dried basil*
1/4 tsp garlic salt
1/8 tsp black pepper
Dash of hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth

Heat the oil in a large skillet; add carrots, celery, onion and bell peppers and saute around 5 minutes or until crisp tender. Add the zucchini, basil, salt, pepper and hot sauce; mix together well. Stir in couscous; add broth and bring to a boil. Cover and remove from the heat. Let stand 5 to 8 minutes.

Fluff with a fork before serving.

Yield: 4 servings
Per serving of about 1 1/4 cups: Approximately 270 calories, 8 g (1 sat) fat, 0 cholesterol, 513 mg sodium, 43 g carbs, 4 g fiber, 8 g protein

File Photo
Note: This recipe and photo from a 2001 Cooking Light magazine.

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