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Veggie Couscous Recipe
|Vegetable cooking spray||1 Tablespoon|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen cut green beans||9 Ounce, thawed (1 Package)|
|Canned vegetable broth||1 Cup (16 tbs), undiluted|
|Water||1⁄2 Cup (8 tbs)|
|Couscous||1 Cup (16 tbs), uncooked|
|Fat free italian dressing||2 Tablespoon|
Serving size: Complete recipe
Calories 993 Calories from Fat 121
% Daily Value*
Total Fat 13 g20.8%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 0.6 mg
Sodium 1373 mg57.2%
Total Carbohydrates 181 g60.3%
Dietary Fiber 20.4 g81.7%
Sugars 15.5 g
Protein 29 g57.1%
Vitamin A 243.9% Vitamin C 35.6%
Calcium 21.9% Iron 19.6%
*Based on a 2000 Calorie diet
Add carrot, onion, and beans; saute until tender.
Combine broth, water, and salt in a small saucepan; bring to a boil.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork.
Add vegetable mixture and Italian dressing; toss lightly.