A couple servings of this make a light summer supper. It would also be good packed in tupperware and brought to work during the week for lunch.Cook 3/4 cup uncooked couscous according to package directions; keep warm.
Heat a teaspoon and a half olive oil in a large skillet over medium-high heat. Add 1 1/2 cups shredded zucchini and 1/4 cup chopped onion; saute for 3 minutes. Add the cooked couscous, along with 1 1/2 cups fresh corn kernels (about 3 ears). Cook an additional minute. Remove from heat and add 1/4 tsp. salt and a dash of black pepper.
This recipe makes 6 small servings of 2/3 cup and 140 calories each (or, as I mentioned above, double the portions for 3 larger servings).
Costs:
zucchini $1.43
corn $2.99
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