Buttery Veggie Couscous

Course : Couscous
Serves: 8
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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

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.


Nutritional Information:

383 Calories (kcal); 27g Total Fat; (62% calories from fat); 8g Protein; 30g Carbohydrate; 65mg Cholesterol; 1863mg Sodium

2 Kitchen's say:
  (4 3/4 Stars!)
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