Summer Vegetable Couscous
Note: This medley of vegetables is tossed in couscous, which is like very fine pasta. It can be found in the supermarket in the pasta aisle. From "American Favorites" by Betty Rosbottom (Houghton Mifflin Co., 399 pages, $18).
Bring broth to a simmer in a heavy medium saucepan over medium-high heat. Add couscous. Reduce heat to a simmer and cook until most of the liquid has been absorbed, 2 to 3 minutes. Remove from heat. Cover and let rest for 5 minutes.
Cut zucchini and yellow squash in half lengthwise, then cut each half into very thin half-circles.
Heat oil in a large, heavy skillet over medium heat. When hot, add onions and saute, stirring , until softened, about 3 minutes. Add garlic and saute for 1 minute more. Add zucchini and squash; stir and cook for 3 to 4 minutes.
Remove pan from heat and stir in couscous, tomatoes and garbanzo beans. Add cumin, ¾ teaspoon salt and ¼ teaspoon cayenne. Mix well. Add more salt and cayenne as needed.
Place in a serving dish and garnish with toasted almonds and mint sprigs, if desired.
Nutrition information per 1/8 serving, without almonds:
Carbohydrates 54 g
Protein 13 g
Fat 7 g
including sat. fat 1 g
Cholesterol 0 mg
Sodium 623 mg
Calcium 58 mg
Dietary fiber 6 g
Diabetic exchanges per serving: 2 vegetable exch., 3 bread/ starch exch. and 1½ fat exch.