Couscous With Zucchini & Cherry Tomatoes

Couscous With Zucchini & Cherry Tomatoes

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From: Diabetic Living Magazine

Enjoy the benefits of good-for-you whole-wheat couscous with this quick and easy grain side dish. Fresh cherry tomatoes, crisp-tender zucchini, and earthy thyme are a perfect accompaniment to the delightful, nutty taste of the couscous.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 teaspoon olive oil
  • 1 small onion, thinly sliced and separated into rings
  • 1 clove garlic, minced
  • 1¼ cups reduced-sodium chicken broth
  • 12 ounces zucchini, trimmed, cut crosswise into 3 pieces, and cut lengthwise into ½-inch-thick wedges
  • 2 teaspoons chopped fresh thyme plus a few sprigs, for garnish
  • ¼ teaspoon salt
  • 1 cup halved cherry tomatoes
  • ¾ cup whole-wheat couscous

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook for about 6 minutes or until tender and golden, stirring occasionally. Add broth; bring to boiling.
  2. Add zucchini, 2 teaspoons thyme, and salt; cook for about 3 minutes or until the zucchini is crisp-tender. Stir in tomatoes and couscous. Remove from the heat. Cover and let stand for about 5 minutes or until the broth is absorbed.
  3. Fluff with a fork. If desired, garnish with thyme sprigs. Serve warm.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 134 calories; 1 g fat(0 g sat); 5 g fiber; 27 g carbohydrates; 6 g protein; 23 mcg folate; 0 mg cholesterol; 2 g sugars; 376 IU vitamin A; 15 mg vitamin C; 26 mg calcium; 1 mg iron; 223 mg sodium; 236 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable

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