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. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.