Couscous with Vegetables

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Portions:
5

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1 tablespoon margarine
  • 1/2 cup frozen peas
  • 1/2 cup onion
  • 1/4 cup raw mushrooms
  • 1 garlic clove
  • 2 tablespoons dry white wine
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh parsley
  • 1/2 cup couscous, uncooked

Preparation

  1. Set peas out to thaw. Mince onion, thinly slice mushrooms and crush garlic. Mince parsley.
  2. In a nonstick pan, melt margarine. 
  3. Add peas, onion, mushrooms, garlic and wine. Sauté 5 minutes, stirring often.
  4. Add spices and blend well. Add parsley and stir well. Remove from heat and set aside.
  5. Prepare couscous according to package directions.
  6. In a large bowl, toss vegetable mixture with prepared couscous. Serve immediately.

Helpful hints

  • Couscous is good served hot or as a cold salad.
  • Add a handful of dried cranberries for a sweet fruit twist.

Submitted by: Recipe created by ²ÝÝ®ÊÓƵ dietitian Kathy from Maryland.

Nutrients per serving

Calories 104

Protein 3 g

Carbohydrates 18 g

Fat 2 g

Cholesterol 0 mg

Sodium 33 mg

Potassium 100 mg

Phosphorus 52 mg

Calcium 18 mg

Fiber 2.1 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1/2 vegetable, low potassium

Carbohydrate choices

1

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