Couscous and Summer Vegetable Sauté

Couscous and Summer Vegetable Sauté
Photo by Jan Smith


  • 1 ½ teaspoons olive oil
  • 1 ½ cups shredded zucchini (about 1 medium)
  • ½ teaspoon salt
  • 1 ½ cups fresh corn kernels
  • ¼ cup chopped onion
  • 1/8 teaspoon black pepper
  • ¾ cup uncooked couscous

Cook couscous according to package directions, omitting salt and fat. Keep couscous warm. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and blac...

View full recipe at My Recipes


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