Buttery Vegetable Couscous

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Buttery Vegetbvle Couscous

 

2 cups fresh chopped vegetables (any combination, red

bell pepper, onion, broccoli flowerets, pea pods,

carrots, asparagus, etc.)

1 cup sliced fresh mushrooms

1 (14 1/2-ounce) can vegetable broth

2 tablespoons light butter or margarine

1 tablespoon chopped fresh herbs (basil, thyme,

tarragon, sage, etc.)

1 cup uncooked couscous

 

Combine vegetables, mushrooms, broth, light butter and

herbs in 2-quart saucepan. Cook over medium-high heat

until mixture comes to a boil.

Reduce heat to medium-low. Cook until vegetables are

crisply tender (5 to 7 minutes).

Stir in couscous. Cover; remove from heat. Let stand 5

to 7 minutes or until broth is absorbed. Season with

salt and pepper to taste.

Makes 8 (1/2 cup) servings

 

Nutrition Facts (1 serving): Calories: 130 Fat: 2 g

Cholesterol: 5 mg Sodium: 240 mg Carbohydrates: 24 g

Dietary Fiber: 1 g Protein: 4 g

 

 

 

 

 

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