Couscous Sautéd with Zucchini

Ingredients


Uncooked couscous, 1/3 cup
Olive oil, 2 teaspoons
1 Small zucchini, cut into ¼ by ½-inch strips
Shredded carrots, ½ cup
A dash of onion powder
Fresh or thawed frozen corn kernels, ½ cup
Salt , ¼ teaspoon


Preparation
Cook couscous according to package directions, omitting salt and fat. Set aside.


Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.


Stir in corn and couscous, and cook until heated through. Season with salt.


Couscous sautéd with zucchini and corn make a surprisingly delicious meal for burn-sensitive stomachs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=6#ixzz1de5sccF2