Couscous Primavera
Yield
4 servingsPrep
10 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | medium |
sweet yellow bell peppers
chopped |
*
|
| 1 | medium |
zucchini
sliced |
|
| ½ | cup |
onions
bermuda, thinly sliced |
|
| 8 | each |
asparagus
stalks |
*
|
| 1 | cup |
couscous
whole wheat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1 | medium |
sweet yellow bell peppers
chopped |
*
|
| 1 | medium |
zucchini
sliced |
|
| 118 | ml |
onions
bermuda, thinly sliced |
|
| 8 | each |
asparagus
stalks |
*
|
| 237 | ml |
couscous
whole wheat |
|
Directions
In a medium skillet, heat 1 tablespoon oil over moderate heat.
Add pepper, zucchini, onion and asparagus and sauté, stirring, for 5 minutes or until crisp-tender.
In a medium saucepan, bring 1¼ cups water to a boil.
Add remaining oil and couscous.
Cover, remove from heat and let stand 5 minutes.
Spoon couscous onto a serving platter and arrange vegetables on top.
