4 c. water
2 tsps. butter
1/2 tsp. salt
2 c. couscous
1 Tb. lemon juice
Grated peel of 1 lemon
1/4 c. fresh basil, finely sliced
2 tsps. olive oil
1 c. broccoli florets
1/2 red bell pepper, cored & cut in thin slivers
1 yellow squash, sliced
1 c. cooked okra
Salt & pepper
Cook couscous. Remove from heat, add lemon juice, lemon peel, basil & fluff with fork. Keep covered while cooking vegetables. Heat oil. Quickly saute broccoli, peppers & squash
add okra just long enough to reheat. Add salt & pepper. Serve over couscous. 448 cal, 9g fat, 392mg sod, 0 chol
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