Vegetable Couscous

3 Points per serving

1 tablespoon oil olive

3/4 cup finely diced zucchini

3/4 cup finely diced peeled eggplant

1/2 cup finely diced red bell pepper

1/2 cup finely diced yellow bell pepper

1/2 cup diced onion

1-3/4 cups water

1/2 teaspoon salt

1-1/4 cups uncooked couscous

1/2 cup finely diced tomato

1/3 cup finely chopped ripe olives

1 tablespoon chopped fresh mint

1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Saute zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sauteed vegetabes for garnish.

Bring water and salt to a boil in a large saucepan, and gradually stir in couscous. Remove from heat, and cover; let stand 5 minutes. Fluff with a fork. Stir in remaining sauteed vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.

Yield: 6 servings

Per serving: 186 cals, 3 g fat(17 % CFF), 3 g fiber