Lunch: Zucchini Carrrot Couscous Recipe
Ingredients
3/4 cup water
1/2 cup uncooked couscous
1/2 cup chopped carrot
1/2 cup chopped onion
1 tablespoon butter
1/2 cup chopped zucchini
1 green onion, thinly sliced
1/2 teaspoon salt
Dash to 1/8 teaspoon white pepper
Instructions
In a saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes.
In a small skillet, saute the carrot and onion in butter for 3-4 minutes or until crisp-tender. Add zucchini and green onion; saute 2-3 minutes longer or until tender. Sprinkle with salt and pepper. Fluff couscous with a fork; add vegetable mixture and toss to combine.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
