astray recipes: Spiced vegetable couscous

Categories: Middle east
Yield: 4 servings

Measure	Ingredient
1¾ cup	Tomato juice
3 teaspoons	Curry powder
1 teaspoon	Garlic powder
1 teaspoon	Ground coriander
1 teaspoon	Salt
½ teaspoon	Ground ginger
½ teaspoon	Ground cumin
¼ teaspoon	Ground red pepper
1 cup	Water
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.

spiced vegetable couscous