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Couscous With Zucchini And Cherry Tomatoes

Couscous With Zucchini And Cherry Tomatoes

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  • Makes: 6 servings
  • Prep 15 mins
  • Stand 5 mins
  • Serving Size: 2/3cup
  • Carb Grams Per Serving: 27

Ingredients

  • 1 teaspoon olive oil
  • 1 small onion, thinly sliced and separated into rings
  • 1 clove garlic, minced
  • 1 1/4 cups reduced-sodium chicken broth
  • 12 ounces zucchini, trimmed, cut crosswise into 3 pieces, and cut lengthwise into 1/2-inch-thick wedges
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 3/4 cup whole wheat couscous
  • Fresh thyme sprigs (optional)

Directions

  1. 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.
  2. 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.
  3. 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.

Diabetic Exchanges

Starch (d.e): 1.5; Vegetables (d.e): 1