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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.