Herbed Couscous and Vegetables
Recipe from Better Homes and Gardens

Quick-cooking couscous teams up with fresh mushrooms and tomatoes in this 20-minute side dish.


Herbed Couscous and Vegetables

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 20 mins
Related Categories: Couscous, Low Calorie, Low Carb, Low Fat, Low Sodium, Vegetarian Pasta
 
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Ingredients
  • 1  cup
    sliced fresh mushrooms
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  • 1  tablespoon
    margarine or butter
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  • 1  cup
    water
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  • 1  tablespoon
    snipped fresh parsley
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  • 1-1/2  teaspoons
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
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  • 1/2  teaspoon
    snipped fresh oregano or 1/8 teaspoon dried oregano, crushed
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  • 1/4  teaspoon
    salt
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  •   Dash
    pepper
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  • 2/3  cup
    quick-cooking couscous
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  • 1 
    medium tomato, chopped
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  •  
    Fresh parsley sprigs (optional)
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Directions
1.
In a medium saucepan cook mushrooms in hot margarine or butter until tender.
2.
Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to boiling. Stir in couscous. Remove from heat.
3.
Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs. Makes 4 servings.
Nutrition information
Calories 150, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 185 mg, Carbohydrate 25 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 7%, Vitamin C 12%, Calcium 2%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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