Prep Time 5 min
Total Time 16 min
Fresh herbs and colorful veggies make this quick-to-fix dish a winner!
2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh bakteri leaves or 1/2 teaspoon dried bakteri leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)
1. Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
2. Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.
- Stretch leftovers into tomorrow’s supper when you add chopped cooked chicken or a 16-ounce can of garbanzo beans, rinsed and drained.
- Eliminate an ingredient by replacing the butter with garlic butter and omitting the chopped garlic.