Hot Stuff Vegetable Couscous
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt
- 1/2 ts ground cumin
- 1 tb garlic minced
- 3/4 ts salt
- 1/2 ts curry powder
- 1/3 c chopped parsley
- 1 1/2 c ff low-sodium veggie broth
- 1 c uncooked couscous
- 1/2 c diced; (1/4 inch) carrots
- 1/2 c diced; (1/4 inch) red bell
- 1/2 c diced; (1/4 inch) red onion
- 1/2 c diced; (1/4 inch) zucchini
- 1 c cooked garbanzo beans; (i
- 1/2 ts red-pepper flakes
- Carbohydrate 45.3721137508331 g
- Cholesterol 0 mg
- Fat 0.6081412500126 g
- Fiber 3.45152499847936 g
- Protein 7.64942000016027 g
- Saturated Fat 0.101988625002243 g
- Serving Size 1 1 Serving (64g)
- Sodium 10.0487500004284 mg
- Sugar 41.9205887523538 g
- Trans Fat 0.143967875003805 g
- Calories 221 calories
From a recent Sunday newspaper supplement, Parade. Its delicious! Bette 1. Place broth and 3/4 tsp salt in large saucepan; bring to boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Uncover, fluff with fork and set aside. 2. Meanwhile, saute carrots, bell peppers, red onion, zucchini and garlic in large heavy pot over medium-low heat; cook, stirring for 5 minutes. 3. Stir in beans, cumin, curry, and red-pepper flakes. Season with salt and pepper. Fold in reserved couscous and parsley. MY NOTES: Eliminated salt in couscous because broth has more than enough. Eliminated salt and pepper at end because red-pepper and curry made it spicy enough for me. Used about 1/4 cup dried parsley in place of fresh. Make couscous in smallish pot (about 4 cupper is enough). Saute veggies in Dutch-oven sized pot so that you have room to fold in the couscous. My biggest frying pan was too small to maneuver. Posted to fatfree digest by "Bette Kindman-Koffler" <bettek-k@worldnet.att.net> on Nov 16, 1998,
