Mediterranean Couscous

Serves: 4
Total Calories: 74


2 teaspoons margarine
4 , medium green onions, , chopped (1/4 cup)
1 clove garlic, finely chopped
1 1/2 cups water
1/2 teaspoon chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)


1. Melt margarine in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in margarine, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling remove from heat.
2. Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

1 Serving
Calories 180 (Calories from Fat 20)
Fat 2g (Saturated 0g)
Cholesterol 0mg
Sodium 200mg
Carbohydrate 37g (Dietary Fiber 3g)
Protein 7g

%DAILY VALUE: Vitamin A 8% Vitamin C 28% Calcium 2% Iron 6%

DIET EXCHANGES: 2 Starch, 1 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 74
Calories from Fat: 7

This Mediterranean Couscous recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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