Summer Veggie Couscous

Recipe By : Lisa Nocks

Serving Size : 6

Categories : Entree, Fast, Healthy, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 cup couscous

1 cup boiling water

1 tomato

2 yellow squash

1 zucchini

cumin -- to taste

1/4 cup olive oil

1 lemon -- juiced

Dice vegetables and place on one half of a 9 X 13 pan. Add dry couscous on the other side of pan.

Pour boiling water over couscous.

Cover and let stand for five minutes.

Whisk together olive oil and lemon juice. Add Cumin.

After couscous has rested, add olive oil mixture and toss couscous and vegetables to coat.

Per Serving (excluding unknown items): 207 Calories; 9g Fat (40.0% calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.

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