Veggies With Israeli Couscous

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - cut 1/2" pieces (large)
2 tablespoons	30ml	Zucchini - cut 1/2" pieces (medium)
2 tablespoons	30ml	Minced garlic
1/2 cup	118ml	Vegetable broth (canned or bouillon)
6		Ripe plum tomatoes - seeded, and
		Cut into 1/2" pieces
		Salt - to taste
		Freshly ground black pepper - to taste
1 cup	237ml	Cooked Israeli couscous - (see comments)
1 cup	40g / 1.4oz	Coarsely-torn fresh basil leaves
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

Place the oil in a large saucepan. Wilt the onion, zucchini and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.

Add the couscous, basil and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.

This recipe yields 6 servings.

Per serving: 174 calories, 24g carbohydrates, 5g protein, 8g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-23-2000

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