Veggie Couscous
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 253 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 318 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 7 grams
- Sugar
- 8 grams
- Total: 20 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 5 min
Ingredients
2 tablespoons olive oil
1/2 red onion, chopped
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1/2 cup dried cranberries
2 cups chicken broth
1 1/2 cups couscous
Directions
- Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
- Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.