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Recipe tags: Easy, Mediterranean, Stove Top, Vegetarian

Rice, pasta and breads

Couscous with Vegetables

Recipe created by DaVita dietitian Kathy from Maryland.

Yield:  5 servings

Serving size:  ½ cup

Ingredients

• 1 tablespoon margarine or butter
• ½ cup frozen peas, thawed
• ½ cup onion, minced
• ¼ cup fresh mushrooms, thinly sliced
• ½ teaspoon crushed garlic or ¼ teaspoon garlic powder
• 2 tablespoons dry white wine
• ½ teaspoon dried sweet basil
• 1/8 teaspoon black pepper
• 2 tablespoons fresh parsley, minced

• ½ cup uncooked couscous

Preparation

1. In a nonstick pan, melt margarine or butter. 
2. Add peas, onion, mushrooms, garlic and wine. Sauté 5 minutes, stirring often.
3. Add spices and blend well. Add parsley and stir well. Remove from heat and set aside.
4. Prepare couscous according to package directions.
5. In a large bowl, toss vegetable mixture with prepared couscous. Serve immediately.

Nutrients per serving

• Calories: 104
• Protein: 3 g
• Carbohydrate: 18 g
• Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 33 mg
• Potassium: 100 mg
• Phosphorus: 52 mg
• Calcium: 18 mg
• Fiber: 2.1 g

Renal and Renal Diabetic Food Choices

• 1 starch
• ½ vegetable, low potassium

Carbohydrate Choices

• 1 

Helpful hints

• Couscous is good served hot or as a cold salad.
• Add a handful of dried cranberries for a sweet fruit twist.

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