Couscous with Vegetables
Servings: 5
5 oz frozen green peas, thawed and drained, OR
any other quick-cooking vegetable (1 cup)
1/2 cup minced onion
1/2 cup thinly sliced fresh mushrooms (about 2 oz)
2 Tbsp dry white wine (regular or nonalcoholic)
1/2 tsp crushed garlic or 1/4 teaspoon garlic powder
2 Tbsp finely snipped fresh parsley
1/2 tsp dried basil, crumbled
1/8 tsp pepper
1/2 cup uncooked couscous
In a medium nonstick saucepan, saute peas, onion, mushrooms,
wine, and garlic over medium-high heat for 3 to 5 minutes,
stirring often.
Stir in parsley, basil, and pepper. Remove from heat. Meanwhile,
prepare couscous using package directions. Stir in together
all together in a large serving bowl.
Calories: 84
Protein: 4 g
Sodium: 5 mg
Cholesterol: 0 mg
Carbohydrates: 16 g
Exchanges: 1/2 Bread/Starch, 1-1/2 Vegetable
Source: The New American Heart Association Cookbook