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      Couscous and Vegetables

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      1.5 cups chicken broth (reduced sodium)

      8 oz baby carrots (sliced)

      1- 14.5 oz can sweet corn, drained (reduced sodium)

      2 cups fresh broccoli florets

      2 teaspoons Mrs. Dash seasoning

      1/4 thin slice salt

      3/4 cups couscous (dry)

      4 oz ricotta cheese (reduced fat)

      2 oz shredded Parmesan cheese


      In a large saucepan, bring carrots and broth to a boil. Reduce heat and simmer, covered, until carrots are tender-crisp, about 5 minutes. Stir in corn, broccoli, seasoning and salt. Return to a simmer, cover and cook another 5 minutes. Stir in couscous. Remove from heat and let stand, covered, for 5 minutes, or until liquid is absorbed and couscous is tender. Add cheeses and stir until combined.