Introduction

This tasty recipe has a good balance of starchy and fibrous carbs. To make this a complete meal, be sure to add a healthy protein and healthy fat, We'd recommend some chicken breast and crumbled almonds (or other nut).

Servings: 6 Prep Time: 15 minutes Serving Size: 2/3 cup Cook Time: 20 minutes

Ingredients

1 teaspoon olive oil
1 small onion, thinly sliced and separated into rings
1 clove garlic, minced
1¼ cups reduced-sodium chicken broth
12 ounces zucchini, trimmed, cut crosswise into 3 pieces, and cut lengthwise into ½-inch-thick wedges
2 teaspoons chopped fresh thyme plus a few sprigs, for garnish
¼ teaspoon salt
1 cup halved cherry tomatoes
¾ cup whole-wheat couscous

Nutrition Profile

Calories: 134

Fat: 1g Protein: 6g Carbs: 27g Fiber: 5g Sugar: 1g

Cholesterol: 0mg Sodium: 223mg

Notes

If you’re not a fan of zucchini, feel free to substitute with your favorite vegetable.

Remember that you can’t really overdo it when it comes to fibrous carbs so feel free to add as many vegetables as you’d like - we’d suggest carrots, peas, green beans, or asparagus to really make this dish shine!

Don't love couscous? Substitute with brown rice instead!

Directions

Add oil to a large saucepan over medium heat. When oil is hot, add onion and garlic; cook for about 6 minutes* or until tender and golden, stirring occasionally. Add broth; bring to boiling.

Add zucchini (or other preferred vegetable), 2 teaspoons thyme, and salt; cook for about 3 minutes* or until the zucchini is crisp-tender. Stir in tomatoes and couscous. Remove from the heat. Cover and let stand for about 5 minutes or until the broth is absorbed.

Fluff everything with a fork. If desired, garnish with thyme. Serve warm.

*Cooking times may vary.