Spicy Couscous with Zucchini
(makes 6 servings)
| 1 | cup (240 ml) water |
| 2 | small zucchini, 4 ounces (120 g) each, diced |
| 1 1/2 | cups (360 ml) canned low-sodium chicken broth |
| 2 | tablespoons (30 ml) golden raisins |
| 1 | teaspoon (5 ml) reduced-calories margarine |
| 1/2 | teaspoon (2.5 ml) ground cumin |
| 1 | cup (140 g) quick-cooking couscous |
| 1 | tablespoon (15 ml) finely minced fresh mint |
| freshly ground pepper to taste |
- In a small saucepan, bring water to a boil. Add zucchini, stir, and cover. Remove from stove and let stand.
- Heat the broth in a medium saucepan over medium-high heat. Add raisins, margarine, and cumin. When mixture boils, stir in couscous. Cover and remove from heat. Let stand for 5 minutes.
- Drain zucchini. Fluff couscous with a fork and add the drained zucchini and mint. Toss to combine. Season with pepper to taste. Serve at once.
| Per serving: | 158 calories (6% calories from fat), 6 g protein, 1 g total fat (0.2 g saturated fat), 31 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 22 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (bread/starch) |
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