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.
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