Diabetic Recipes
Couscous with Summer Squash
(makes 4 servings)
| refrigerated butter-flavored cooking spray |
| 1/2 | pound ( 240 g)summer squash, diced |
| 5 | ounces (150 g) red bell pepper, seeded, diced |
| 1/8 | teaspoon (0.6 ml) salt (optional) |
| freshly ground pepper |
| 1 1/3 | cups (200 g) couscous |
| 2 1/4 | cups (540 ml)water |
| 2 | teaspoons (10 ml) canola oil |
- Lightly coat a non-stick skillet with cooking spray. Sauté the summer squash and red pepper over high heat for 3 minutes until softened. Remove from heat, season with salt and pepper, and set aside.
- Place the couscous, water, and oil in a covered non-stick pot. Bring to a boil, cover and remove from heat. Allow to sit for 5 minutes. Add the vegetables to couscous, fluff, and serve immediately.
| Per serving: | 258 calories (10% calories from fat), 8 g protein, 3 g total fat (0.3 g saturated fat), 49 g carbohyrate, 5 g dietary fiber, 0 cholesterol, 8 mg sodium |
| Diabetic exchanges: | 3 carbohydrate (3 bread/starch, 1 vegetable) |
