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Skillet Couscous with Vegetables

1 Tablespoon olive oil

1 zucchini, chopped

1 yellow bell pepper, chopped     

½ red onion, chopped

1 cup cherry tomatoes, halved

2 cloves garlic, minced,

½ teaspoon salt

¼ teaspoon pepper

1 cup whole wheat couscous

1 ½ cups reduced-sodium chicken or vegetable broth

  1.  Over medium heat, cook zucchini, bell pepper and onion in olive oil in a large skillet for 5 minutes, stirring often. 
  2. Add garlic, cherry tomatoes and salt and pepper.  Cook for another 5 minutes, stirring often.
  3. Add broth and bring to a boil over high heat.
  4. Add couscous and stir well.  Top with a lid or foil and remove pan from heat.
  5. Let stand 5 minutes.  Fluff with a spoon and serve.

Nutrition information:   Per half cup serving:  105 calories, 2 grams fat, 0 mg cholesterol


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