Ingredients
- 1/2 cup Israeli couscous
- 1.5 cups Chicken broth
- 1 tbsp Extra-virgin olive oil
- 1/2 Yellow squash diced small
- 1/4 cup Black olives sliced
- 2 tbsp Sun dried tomatoes sliced into thin strips
- 2 tbsp Lemon juice
Instructions
- Rinse couscous under cold water until water runs clear.
- In a saucepan over medium heat, bring the broth to a boil. Add couscous and cook according to the directions on the package.
- In the meantime, heat the oil in a saute pan on medium heat. Saute the yellow squash until it starts to soften, approximately 3 - 5 minutes. Add in the olives, sundried tomatoes, and lemon juice; cook for another 3 - 4 minutes. Toss in the couscous. Season with salt and pepper to taste before serving.
Nutrition
Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
Summer Couscous
Ingredients
- 1/2 cup Israeli couscous
- 1.5 cups Chicken broth
- 1 tbsp Extra-virgin olive oil
- 1/2 Yellow squash diced small
- 1/4 cup Black olives sliced
- 2 tbsp Sun dried tomatoes sliced into thin strips
- 2 tbsp Lemon juice
Instructions
- Rinse couscous under cold water until water runs clear.
- In a saucepan over medium heat, bring the broth to a boil. Add couscous and cook according to the directions on the package.
- In the meantime, heat the oil in a saute pan on medium heat. Saute the yellow squash until it starts to soften, approximately 3 - 5 minutes. Add in the olives, sundried tomatoes, and lemon juice; cook for another 3 - 4 minutes. Toss in the couscous. Season with salt and pepper to taste before serving.
Nutrition
Calories: 117kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 217mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 65IUVitamin C: 8mgCalcium: 9mgIron: 1mg
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