Prep time: 10 minutes
Cook time: 20 minutes
Yields 12 servings
5 c. low-fat, low-sodium chicken stock
4 c. uncooked couscous
2 tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 c. flat-leaf parsley, chopped fine
Kosher salt and white pepper to taste (optional)
1/4 c. red onion, peeled and diced fine
1/4 c. red bell pepper, diced fine
1/4 c. yellow squash, diced fine
1/4 c. zucchini, diced fine
Fresh lemon juice (optional)
In a large pot, bring the chicken stock to a boil. Spread the couscous evenly across the bottom of a casserole dish. Carefully pour the hot chicken stock into the casserole dish; there should be just enough stock to cover the couscous. Tightly cover the dish with plastic wrap and steam until all the stock absorbs (approximately 15 minutes). Remove the plastic wrap and fluff with a fork. Set aside.
In a small bowl, mix 1 tablespoon of the oil, cumin, cinnamon, parsley, salt and white pepper until well combined; set aside.
In a large nonstick skillet, heat the remaining tablespoon of oil. Saute the onion, bell pepper, squash and zucchini for 5 minutes or until tender. Then fold the vegetables into the couscous in the casserole dish. Pour the dressing on top and continue folding until the couscous is evenly coated with the dressing. Sprinkly with lemon juice, if desired.
Calories 249; Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 121mg; Carbohydrate 47g; Fiber 4g; Sugars 1g; Protein 8g