 Couscous with Vegetables in Savory Broth
Makes about 5 side-dish or 2 main-dish servings
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Image © Publications International, Ltd.
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Couscous with Vegetables in Savory Broth
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Ingredients
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2
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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1
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large onion, sliced
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1/2
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cup dry white wine or water
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1
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cup sliced carrots
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1
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medium zucchini, sliced
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1
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small red or green bell pepper, sliced
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1
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envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix
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2
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cups water
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1-1/3
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cups (8 ounces) couscous, cooked*
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*Variation: Use hot cooked penne or ziti pasta.
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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.
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Menu Suggestion
Serve with a mixed green salad and sliced fresh fruit drizzled with honey for dessert.
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© Unilever
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Printed
from fbnr.com
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