Lighten up. Enjoy a healthy and tasteful summer.
©Rosanne Rust 2009
Rust is a licensed, registered dietitian and nutrition coach who has a private practice in Meadville (www.rustnutrition.com). She is a nutrition instructor for Penn State’s World Campus and a licensed provider for Real Living Nutrition Services®. For more information about her effective and affordable online weight loss counseling service, visit her Web page at www.rustnutrition.com or contact her at Rosanne@rustnutrition.com.
Rosanne’s Couscous with Zucchini Salad
This colorful, simple dish is a great side for grilled chicken.
1/4 to 1/2 onion, minced
1/2 red bell pepper, minced
1 garlic clove, minced
1 small to medium zucchini, diced with skin
1 1/2 cups instant whole wheat (or regular) couscous
2 3/4 cups water
2 ounces goat or feta cheese, crumbled
• Pour 1 tablespoon olive oil into a nonstick skillet to heat. Sauté garlic, onion and pepper until tender. Set aside in small bowl.
• Wash zucchini and dice into small pieces. Stir-fry zucchini in same skillet with another bit of olive oil (about 2 teaspoons) for three minutes, until bright colored, and just tender. Do not overcook. Remove from heat.
• Prepare couscous according to package (or, simply heat water to boil in microwave, about 2 minutes, and pour couscous into boiling water. Let sit, uncovered, for five minutes until water is absorbed. Salt/season to taste. You can also substitute chicken broth for the water). Fluff with fork.
• In medium serving bowl, toss vegetables and crumbled goat or feta cheese with couscous and refrigerate until ready to serve. Can also be eaten at room temperature.