Couscous and Summer Vegetable Sauté

Ingredients

• 0.1 teaspoon pepper black
• 0.8 cup couscous uncooked
• 1.5 cups corn kernels fresh
• 1.5 teaspoons olive oil 
• 0.3 cup onion chopped
• 0.5 teaspoon salt 
• 1.5 cups zucchini shredded ( 1 medium)

Equipment

• frying pan

Directions

1. Cook couscous according to package directions, omitting salt and fat. Keep couscous warm.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add zucchini and onion; saut 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and black pepper.