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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color. Ingredients:
2 medium carrots |
1/2 cup diced celery |
1 medium onion, finely chopped |
1/4 cup julienned sweet yellow pepper |
1/4 cup julienned sweet red pepper |
2 tablespoons olive oil |
1 medium zucchini, diced |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
dash hot pepper sauce |
1 cup uncooked couscous |
1-1/2 cups chicken broth |
Directions:
1. In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients.
2. Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately. Yield: 4 servings.
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