Buttery Veggie Couscous |
Course : Couscous
Serves: 8 |
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Ingredients:
2 Cups fresh chopped vegetables (any combination) |
1 Cup sliced fresh mushrooms |
1 Can vegetable broth -- (14 1/2-ounce) |
2 tablespoons butter |
1 tablespoons chopped fresh herbs (basil -- thyme, tarragon, sage, etc.) |
1 Cup uncooked couscous |
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Preparation / Directions:
In 2-quart saucepan combine vegetables, mushrooms, broth, light butter and
herbs. Cook over medium-high heat until mixture comes to a boil.
Reduce heat to medium-low. Cook until vegetables are crisply tender (5 to 7
minutes).
Stir in couscous. Cover; remove from heat. Let stand 5 to 7 minutes or until
broth is absorbed. Season with salt and pepper to taste.
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Nutritional Information:
383 Calories (kcal); 27g Total Fat; (62% calories from fat); 8g Protein; 30g Carbohydrate; 65mg Cholesterol; 1863mg Sodium |
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