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    Click here for a "text only" printer friendly version.
    Couscous with Vegetables Couscous with Vegetables

    Prep: 10 min - Cook: 5 min - Stand: 5 min

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


    1. Cook onions and garlic in margarine in 2-quart saucepan, stirring frequently, until onions are tender.

    2. Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.

    3. Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

    Makes 8 servings

    Nutritional Info Per 1 Serving: 90 calories (10 calories from fat); 1 g fat (1 g saturated); 0 mg cholesterol; 20 mg sodium; 19 g carbohydrate (2 g dietary fiber); 3 g protein

    This recipe displayed with permission from General Mills, Inc.

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