Ingredients for Couscous With Yellow Summer Squash
- 2 tablespoons butter
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Summer Squash
- Salt And Pepper
- Low Sodium Chicken Broth
- 1 cup couscous
- 1/4 cup chopped fresh cilantro (or parsley)
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How to Make Couscous With Yellow Summer Squash
- Heat butter and olive oil in a medium saucepan over medium heat.
- Add chopped onion and minced garlic. Cook, stirring occasionally, until softened (about 3-5 minutes).
- Stir in salt and pepper.
- Add the diced yellow squash and cook for another 3-5 minutes, until slightly tender.
- Pour in the chicken broth and bring to a boil.
- Stir in the couscous, ensuring all grains are well-coated with the broth.
- Reduce heat to low, cover the saucepan, and let it simmer for 5 minutes, or until all the liquid is absorbed and the couscous is tender.
- Remove from heat and let stand, covered, for 2 minutes.
- Fluff the couscous with a fork. Stir in the chopped cilantro (or parsley).
- Serve immediately as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
12g
Carbs
12g
