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Zucchini-Olive Couscous
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 cup pimiento-stuffed green olives, pitted green olives, and/or pitted ripe olives, cut up
- 1 10 ounce packagequick-cooking couscous
- 3 medium zucchini, halved lengthwise and thinly sliced (about 3-3/4 cups)
- 2 teaspoons finely shredded lemon peel
- 1/4 teaspoon freshly ground black pepper
- 4 green onions, sliced
- 2 tablespoons snipped fresh parsley
- Thin strips of lemon peel (optional)
- Lemon wedges
Directions
1. In a large saucepan cook garlic in hot oil for 1 minute, stirring frequently. Add broth and olives; bring to boiling. Stir in couscous, zucchini, shredded lemon peel, and pepper. Cover; remove from heat. Let stand 5 minutes.
2. To serve, gently stir in green onions and parsley. If desired, top with thin strips of lemon peel. Serve with lemon wedges. Makes 8 side-dish servings.
Nutrition Facts
(Zucchini-Olive Couscous)
- Servings Per Recipe 8,
- cal. (kcal) 190,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 31,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 1,
- pro. (g) 6,
- vit. A (IU) 340,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 762,
- Potassium (mg) 234,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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