Couscous and Summer Vegetable Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This easy recipe is a good way to use extra corn on the cob or zucchini. -Mary Kate Long, Ninde, VA Ingredients:
3/4 cup uncooked couscous |
1 1/2 teaspoons olive oil |
1 1/2 cups shredded zucchini (about 1 medium) |
1/4 cup chopped onion |
1 1/2 cups fresh corn kernels |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Cook couscous according to package directions, omitting salt and fat. Keep couscous warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and black pepper.
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