Couscous with Zucchini and Mushrooms

Couscous with Zucchini and Mushrooms
Serves: 6 as a side dish
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy
Comments: This is a simple side dish that cooks quickly and a good way to eat some vegetables. You can use broth instead of water for extra flavor.

1 cup couscous, whole wheat, dry
1 cup water
1 tablespoon olive oil
1/4 onion, chopped
1 teaspoon garlic, bottled minced
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1 pound zucchini
8 ounces mushrooms, Crimini or button or combo, sliced

Preparation: Heat olive oil in a medium sauce pan over medium heat. Add onion and garlic and stir. Add mushrooms and cook for 2 to 3 minutes. Cut zucchini in half lengthwise and slice in quarter inch thick slices. Add zucchini to pan and stir, cooking for about 1 minute. Add salt, pepper and water and bring to a boil. Once boiling, add couscous and stir. Cover and remove from heat. Allow to sit with cover on for 5 minutes. Fluff with a fork and serve.

Nutrition: Per Serving About: 110 calories, 2.5 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 6 g protein, 19 g carbohydrates, 4 g dietary fiber, 200 mg sodium, WW Points Plus Value 3

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