Couscous Primavera (3.5 PTS)

Recipe Ingredients

1 1/2 cups	355ml	Water
1 cup	237ml	Couscous - uncooked
2 tablespoons	30ml	Olive oil - divided
1 cup	146g / 5.1oz	Broccoli florets
1 cup	146g / 5.1oz	Cauliflower florets
1 cup	110g / 3.9oz	Carrot - coarsely chopped
1 cup	146g / 5.1oz	Red bell pepper - coarsely chopped
1/2 cup	31g / 1.1oz	Onion - coarsely chopped
3		Garlic - minced
1 cup	62g / 2.2oz	Diced tomato
1/2 cup	118ml	Frozen green peas - thawed
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Bring water to a boil in a medium saucepan, and stir in couscous. Remove

from heat; cover and let stand 5 minutes. Fluff with a fork, and set

aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add

broccoli and next 5 ingredients, and saute 8 minutes or until

crisp-tender. Remove from heat, and stir in tomato and peas.

Combine vegetable mixture and couscous in a large bowl; toss gently.

Combine remaining oil, lemon juice, basil, salt, and pepper in a small

bowl. Add to couscous mixture; toss gently.

Yield: 6 (1 cup) servings. Per serving: 1 fat, 1 veg, 1 bread.

Per serving: 200 cals; 5.1g fat; 0.7g sat fat; 0mg chol; 33.7g carb; 4.9g

fiber; 61g protein; 219mg sodium

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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