Couscous and Vegetables
Want recipes like this sent to your inbox? Click here to sign up for our recipes newsletter.
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.