Recipe: Couscous Succotash

Ingredients
1 tablespoon organic butter
1 cup yellow or white onion, chopped
1 large clove pressed garlic
11 ounces whole wheat couscous
10 ounces frozen whole kernel corn, thawed
18 ounces frozen baby lima beans, thawed
2 cups water
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/3 cup toasted slivered almonds

1. In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic and stir occasionally. Cook about 2 minutes until onions are tender crisp.

2. Stir in the remaining ingredients except the almonds. Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and sprinkle with almonds before serving.

source

Makes 6 servings, 1-2/3 cups each
390 calories (60 from Fat)
Total Fat, 6g (1.5g Saturated, 0g Trans Fat)
Cholesterol, 5mg
Sodium, 290 mg
Total Carbohydrate, 69g (Dietary Fiber 11g, Sugars 4g)
Protein, 15g