Veggie-Couscous Blend

160 Calories per 2/3 Cup

Simple, light, pretty easy... I'd make it again. Not gonna lie, I've made other meals that I like better, but this was a good one for something a little different. I added minced garlic and chicken, and I left out the roasted red peppers (the hubs and I aren't huge fans of them). One great thing about it is it has ZERO cholesterol, so it's great for people who are trying to eat heart healthy meals. 

prep time:10 min

start to finish:25 min

makes:6 servings

1 1/4	cups Progresso® reduced-sodium chicken broth
1	cup whole wheat couscous
3/4	cup chopped zucchini
1/3	cup chopped red onion
2	teaspoons olive oil
1/4	cup chopped bottled roasted red sweet peppers
1	tablespoon snipped fresh oregano
2	teaspoons finely shredded lemon peel
1/4	teaspoon salt
1/4	teaspoon black pepper

1.	In a small saucepan, bring broth to boiling. Remove from heat; stir in couscous. Cover and let stand for 5 minutes.
2.	Meanwhile, in a medium skillet, cook zucchini and red onion in hot oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with roasted red peppers, oregano, lemon peel, salt, and black pepper.

Nutritional Information

2/3 cup: Calories 160 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg;Sodium 220mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 1g); Protein 6g Percent Daily Value*: Vitamin A2%; Vitamin C 35%; Calcium 2%; Iron 8% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com