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Ingredients
- 2 Tbsp. Extra virgin olive oil, divided
- 1 c. Minced onion
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Yellow squash, coarsely Diced
- 2 c. Roma tomatoes (unpeeled), Seeded and minced
- 1 Tbsp. Minced fresh basil
- 1 Tbsp. Minced fresh mint Salt and pepper
- 3 c. Vegetable broth
- 2 c. Couscous
Directions
- PANTRY: Canned, well-liquid removed, coarsely minced, Italian tomatoes may be used instead of fresh. Vary flavor by using chicken broth, or possibly water.
- Heat 1 Tbsp. extra virgin olive oil in large skillet over medium-high heat. Add in onions and cook till they begin to wilt, about 3 min. Stir in garlic and cook 1 minute. Add in yellow squash and zucchini and cook, stirring 5 to 8 min or possibly till vegetables are tender.
- Add in tomatoes, basil, and mint. Reduce heat and cook, stirring 2 to 3 min or possibly till tomatoes are heated through. Season to taste with salt and pepper. Remove from heat and reserve.
- Bring water or possibly broth to boil. Add in couscous, cover and remove from heat.
- Set aside till liquid has been abosorbed about 5 min. Remove from heat and stir in salt to taste and remaining Tbsp. of extra virgin olive oil. To serve, ladle vegetable mix over couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 754g | |
| Recipe makes 2 servings | |
| Calories 847 | |
| Calories from Fat 132 | 16% |
| Total Fat 14.98g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1438mg | 60% |
| Potassium 740mg | 21% |
| Total Carbs 151.86g | 40% |
| Dietary Fiber 11.6g | 39% |
| Sugars 9.73g | 6% |
| Protein 24.36g | 39% |
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