Couscous With Zucchini And Cherry Tomatoes
- Makes: 6 servings
- Serving Size: 2/3cup
- Carb Grams Per Serving: 27
small onion, thinly sliced and separated into rings
clove garlic, minced
reduced-sodium chicken broth
zucchini, trimmed, cut crosswise into 3 pieces, and cut lengthwise into 1/2-inch-thick wedges
snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
halved cherry tomatoes
whole wheat couscous
Fresh thyme sprigs (optional)
- In a large saucepan, heat oil over medium heat. Add onion and garlic; cook about 6 minutes or until tender and golden, stirring occasionally. Add broth; bring to boiling.
- Add zucchini, the 2 teaspoons thyme, and the salt; cook about 3 minutes or until zucchini is crisp-tender. Stir in tomatoes and couscous. Remove from heat. Cover and let stand about 5 minutes or until broth is absorbed.
- Fluff with a fork. If desired, garnish with thyme sprigs. Serve warm. Makes 6 (2/3-cup) servings.
Nutrition Facts Per Serving:Servings Per Recipe: 6
PER SERVING: 134 cal., 1 g total fat 223 mg sodium, 27 g carb. (5 g fiber), 6 g pro.