Vegetable Couscous
 

Couscous cooks in 5 minutes and is a quick alternative to rice. You can serve this dish warm or chilled!

Vegetable cooking spray
1 1/4 cups diced yellow squash, (about 2 medium)
1 c plus 2 T diced zucchini (about 1 medium)
8 small fresh mushrooms, sliced
2/3 c seeded, diced sweet red pepper (about 1 small)
1/4 c plus 1 T FF Ital dressing, divided
1/4 c plus 2 T water
1/4 tsp lite salt
3/4 c uncooked couscous

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add squach, zucchini, mushrooms, and red pepper; saute' until vegetables are crisp-tender. Combine squach mixture and 3 T Italian dressing in a large serving bowl; toss well. Set aside, and keep warm.
Combine remaining 2 T Italian dressing, water, and salt in a small saucepan; bring to a boil. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Add couscous to reserved vegetable mixture, and stir well. Yield: 8 servings (about 75 calories per 1/2 cup serving)

Vitals:
2.9 Protein
0.2 Fat
15.6 Carbs
0 Cholest.
0.8 Iron
160 Sodium (based on using regular salt)
15 Calcium

TIP: Couscous is a grain made from cracked wheat or millet. It is low in fat and sodium, and it is an excellent source of complex carbohydrate. Try serving it as a salad or as an accompaniment to meats and veggies.