Hot Stuff Vegetable Couscous Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: FF low-sodium veggie broth,
3/4 tsp: Salt,
1 cup: Uncooked couscous,
1/2 cup: Diced, (1/4 inch) carrots
1/2 cup: Diced, (1/4 inch) red bell peppers
1/2 cup: Diced, (1/4 inch) red onion
1/2 cup: Diced, (1/4 inch) zucchini
1 tbsp: Minced garlic,
1 cup: Cooked garbanzo beans, (I used 15 oz can, rinsed)
1/2 tsp: Ground cumin,
1/2 tsp: Curry powder,
1/2 tsp: Red-pepper flakes,
Salt and freshly ground black pepper to taste,
1/3 cup: Chopped parsley,
Directions:
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"
on Nov 16, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
Source from luhu.jp
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