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Veggie Confetti Couscous

Makes 6 servings

This dish is quick, colorful, and healthy. Serve it with crusty bread and fruit salad.

1/2 teaspoon ground cumin
1/2 teaspoon salt-free seasoning
1 1/2 cups Vegetable Broth
1 cup dry couscous
2 teaspoons olive oil
1 small onion, chopped
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup grape tomatoes
1/4 cup low-fat Italian salad dressing
1/4 cup chopped fresh cilantro

In a large saucepan, combine cumin, seasoning, and broth. Bring to a boil over high heat. Add couscous. Stir, cover, and remove from heat. Let sit for 10 minutes, then fluff with a fork.

In a non-stick skillet, heat oil over medium-high heat. Add onion and cook until translucent. Add zucchini and yellow squash and cook until softened. Add tomatoes and cook briefly until skins are slightly darkened.

Add vegetable mixture to couscous. Stir in dressing and cilantro.

Per serving (1/6 of recipe)

  • Calories: 166
  • Fat: 3.7 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 19.9%
  • Cholesterol: 0 mg
  • Protein: 4.7 g
  • Carbohydrates: 28.8 g
  • Sugar: 3.9 g
  • Fiber: 2.5 g
  • Sodium: 388 mg
  • Calcium: 28 mg
  • Iron: 1 mg
  • Vitamin C: 11.9 mg
  • Beta Carotene: 403 mcg
  • Vitamin E: 0.7 mg

Source: Jennifer Reilly, R.D., and Brie Turner-McGrievy, M.S., R.D.