Couscous and Summer Vegetable Sauté

Great for lunch or dinner less that fat!

Ingredients

• 3/4 cup uncooked couscous
• 1 1/2 teaspoons olive oil
• 1 1/2 cups shredded zucchini (about 1 medium)
• 1/4 cup chopped onion
• 1 1/2 cups fresh corn kernels
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Instruction

1. Cook couscous according to package directions, omitting salt and fat. Keep couscous warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and black pepper.