Vegetable Medley with Couscous |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
I tried this recipe from a cookbook because I'd never had couscous before. Now I love it! It was divine with the vegetables and a good alternative to rice.Ruth Cowley, Pipe Creek, Texas Ingredients:
3 cups reduced-sodium chicken broth or vegetable broth |
3 tablespoons butter |
3 tablespoons minced fresh parsley |
1/4 teaspoon pepper |
2-1/4 cups uncooked couscous |
3 medium sweet red peppers, cut into 3/4-inch pieces |
2 tablespoons canola oil |
3 medium zucchini, halved and sliced |
3 yellow summer squash, halved and sliced |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1-1/2 teaspoons salt |
1/3 cup grated parmesan cheese |
Directions:
1. In a large saucepan, bring the broth, butter, parsley and pepper to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
2. Meanwhile, in a Dutch oven, saute the red peppers in oil for 4 minutes. Stir in the zucchini, yellow squash, basil and salt; cook 6-10 minutes longer or until tender.
3. Fluff couscous with a fork; serve with vegetables and sprinkle with Parmesan cheese. Yield: 10 servings.
|
|