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Summer Couscous
Serves 12
A delicious summer couscous
Prep Time - 10 min
Cook Time - 1 hr
Total Time - 1 hr
Ingredients
2 baby eggplants - cut into 1/2 inch thick slices
2 yellow squash - cut into 1/2 inch thick slices
1 red bell pepper - seeded & cut into quarters
1 yellow bell pepper - seeded & cut into quarters
6 green opnions
non-stick olive oil spray
1 Tbsp salt (divided)
1 Tbsp black pepper (divided)
1 1/2 cups water
2 cups fat-free chicken stock (or broth)
2 cups uncooked couscous
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
1/4 cup extra-virgin olive oil
1/2 cup chopped fresh basil
Instructions
1.Heat grill (or grill pan) to medium-high heat
2.Spray eggplant, squash, bell peppers & green onions with olive oil spray & sprinkle evenly with 1/2 the salt and pepper
3.Place veggies on grill for 3 minutes on each side until slightly charred
4.Cool & chop veggies into small bite-size pieces
5.Place in a large bowl & set aside
6.In a medium saucepan bring water and chicken stock to a boil
7.Stir in couscous and reduce to a simmer
8.Cook for 8 minutes, or until couscous is tender
9.Drain and rinse with cold water
10.Add couscous, remaining salt & pepper to veggie mixture & gently stir to combine
11.In a small bowl combine whisk together vinegar & mustard until combined
12.Slowly whisk in olive oil to combine
13.Drizzle over the veggie and couscsous mixture, stir to combine
14.Add in chopped basil and stir
15.You can serve at room temperature or chilled...either way is super YUMMY!!
16.Enjoy!!
Notes
Each serving is 5 WW+ points
Nutritional Info
Calories 189 Calories from Fat 43 Total Fat 4.8g Saturated Fat 0.7g Trans Fat 0.0g Cholesterol 0mg Sodium 113mg Potassium 399mg Total Carbohydrates 31.5g Dietary Fiber 6.0g Sugars 4.4g Protein 6.0g
Vitamin A 16% - Vitamin C 62% - Calcium 3% - Iron 11%
Nutrition Grade A
By MJ
www.skinnywithjenny.com
www.auntiejensteam.com
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