|1¾ cup||Tomato juice|
|3 teaspoons||Curry powder|
|1 teaspoon||Garlic powder|
|1 teaspoon||Ground coriander|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground cumin|
|¼ teaspoon||Ground red pepper|
|1 cup||Uncooked couscous|
|1 cup||Diagonally sliced carrots (about 3 medium)|
|½ cup||Dark seedless raisins|
|1½ cup||Broccoli florets|
|1||Red bell pepper, cut into 1" chunks (1 cup)|
|1 can||Chick peas, rinsed and drained (15 oz)|
In a 2-quart glass measure, stir together juice, curry powder, garlic powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of mixture. Pour ¾ cup mixture into a 1½-quart casserole; add water.
Cover with lid and microwave on high 3-5 minutes, or until boiling.
Stir in couscous; cover and let stand 8 minutes.
Add carrots and raisins to mixture remaining in glass measure. Cover with vented plastic wrap and microwave on high 4-6 minutes, or until crisp tender. Add broccoli and bell pepper. Microwave on high 3-5 minutes, or until crisp tender. Stir in peas; re-cover and microwave on high 2 minutes.
Fluff couscous with a fork and arrange in the center of a large serving plate. Surround with vegetable mixture and serve immediately.
Nutrient data per serving: 368 calories; 11 grams protein; 1½ grams fat (3 percent total calories); 77 grams carbohydrates; 14 grams dietary fiber; no cholesterol; 1,234 milligrams sodium.
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