tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1
large onion, sliced
1/2
cup dry white wine or water
1
cup sliced carrots
1
medium zucchini, sliced
1
small red or green bell pepper, sliced
1
envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix
2
cups water
1-1/3
cups (8 ounces) couscous, cooked*
*Variation: Use hot cooked penne or ziti pasta.
In 12-inch skillet, melt I Can't Believe It's Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 5 minutes or until golden. Add wine and boil over high heat 1 minute. Stir in carrots, zucchini, red pepper and soup mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 15 minutes. To serve, spoon over hot couscous.
Menu Suggestion
Serve with a mixed green salad and sliced fresh fruit drizzled with honey for dessert.
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