Couscous Primavera (3.5 Pts) 1 1/2 cups of water 1 cup of Couscous, uncooked 2 tablespoons of  olive oil, divided 1 cup of broccoli florets 1 cup of cauliflower florets 1 cup of carrot, coarsely chopped 1 cup of red bell pepper, coarsely chopped 1/2 cup of onion, coarsely chopped 3 cloves garlic, minced 1 cup of diced tomato 1/2 cup of  frozen green peas, thawed 2 tablespoons of  lemon juice 1/2 teaspoon of dried basil 1/2 teaspoon of salt 1/4 teaspoon of  pepper

Bring water to a boil in a medium saucepan, and stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add broccoli and next 5 ingredients, and sauté 8 minutes or until crisp-tender. Remove from heat, and stir in tomato and peas.

Combine vegetable mixture and couscous in a large bowl; toss gently.

Combine remaining oil, lemon juice, basil, salt, and pepper in a small bowl. Add to couscous mixture; toss gently.

Yield: 6 (1 cup) servings. Per serving: 1 fat, 1 veg, 1 bread. Per serving: 200 cals; 5.1g fat; 0.7g sat fat; 0mg chol; 33.7g carb; 4.9gfiber; 61g protein; 219mg sodium



Per Serving (excluding unknown items): 192 Calories; 5g Fat (22.9%calories from fat); 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain Starch); 1 1/2Vegetable; 0 Fruit; 1 Fat.

Recipe By: Weight Watchers Magazine, December 1996