Health Information

Vegetable-couscous Saut

​
Print
Back
Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 212
Total Fat 5 g
Saturated Fat 1 g
Sodium 308 mg
Total Carbohydrate 37 g
Dietary Fiber 4 g
Protein 6 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Uncooked couscous 1/3 cup
Olive oil 2 teaspoons
Small zucchini, cut into ¼ by ½-inch strips 1
Shredded carrots ½ cup
Small yellow onion, chopped ½
Fresh or thawed frozen corn kernels ½ cup
Salt ¼ teaspoon
Freshly ground pepper to taste

Directions

  1. Cook couscous according to package directions, omitting salt and fat. Set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.
  3. Stir in corn and couscous, and cook until heated through. Season with salt and pepper.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

Copyright © EBSCO Publishing
All rights reserved.

Resources

  • Exchanges

    3 vegetables; 1 starch; 1 fat

  • Side Suggestions: Sliced Tomatoes
  • Side Suggestions: Lentil Soup

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

Health Encyclopedia

1-888-741-5115