Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10 \N | Ounce(s) Couscous, |
| \N \N | Uncooked |
| 2 \N | Cup(s) Vegetable Stock |
| ½ \N | Cup(s) Onion chopped |
| 1 medium | Garlic clove crushed |
| ¾ \N | Cup(s) Corn |
| 1 medium | Pepper green |
| ½ \N | Cup(s) Mushrooms sliced |
| 3 \N | Cup(s) Tomato puree |
| 1 \N | Teaspoon(s) Chili powder |
| 1 \N | Teaspoon(s) Balsamic |
| \N \N | Vinegar |
heat ¼ cup of broth, add onion and garlic. heat 5 minutes. add corn, green pepper, and mushrooms. cook 5 more minutes. add tomato puree, chili powder, and balsamic vinegar. simmer for 15 minutes.
while vegs are simmering, bring remaining broth to boil and add couscous. cover and let stand for 5 minutes off of heat. spoon vegs over coucous and serve.
Nutritional Analysis
Calories ( 379 cal) Protein (15⅕ g Carbohydrate ( 84 g ) Total Fat ( 1.9 g )
Calories from Protein: 15 % Carbohydrate: 81 % Fat: 4 % Posted by tkreider@... (Tom Kreider) to the Fatfree Digest [Volume 13 Issue 23] Dec. 23, 1994.
:from Schlesinger, 500 Fat-Free Recipes: FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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