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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Couscous is a nice change from rice and potatoes, and the vegetables make it a colorful addition to your plate. The quick-cooking convenience is also a plus!—Kim Wenzel, Jefferson, Oregon Ingredients:
2 medium carrots, julienned |
1 celery rib, chopped |
1/2 cup julienned sweet red pepper |
2 tablespoons finely chopped onion |
1 tablespoon butter |
1 small zucchini, chopped |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
1/4 teaspoon salt |
2 cups chicken broth |
1 package (10 ounces) uncooked couscous |
Directions:
1. In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork. Yield: 9 servings.
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