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Veggie Confetti Couscous

Adapted from the Physicians’ Committee for Responsible Medicine (PCRM) website.

This dish is quick, colorful, and healthy. Serve it with a crusty bread and a fruit salad.

Serves 6

1/2 teaspoon ground cumin
1/2 teaspoon salt-free seasoning
1 cup uncooked Couscous
1-1/2 cups vegetable broth
2 teaspoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 small onion, diced
1 cup diced zucchini
1 cup diced yellow squash
1 cup grape tomatoes
1/4 cup low-fat vinaigrette
1/4 cup chopped cilantro
  1. In a large saucepan, combine the cumin, seasoning, and vegetable broth, then bring to a boil over high heat.
  2. Once boiling, add the couscous, stir, cover, and remove from heat; let sit for 10 minutes then fluff with fork.
  3. In a non-stick skillet lightly coated with cooking spray, heat the olive oil over medium-high heat.
  4. Add the onion and cook until translucent.
  5. Add the zucchini and squash and cook until softened.
  6. Add the tomatoes and cook briefly until skins are slightly darkened.
  7. Add the vegetable mixture to the couscous.
  8. Stir in the vinaigrette and cilantro.

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