Hot stuff vegetable couscous
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | FF low-sodium veggie broth |
| ¾ | teaspoon | Salt |
| 1 | cup | Uncooked couscous |
| ½ | cup | Diced; (1/4 inch) carrots |
| ½ | cup | Diced; (1/4 inch) red bell peppers |
| ½ | cup | Diced; (1/4 inch) red onion |
| ½ | cup | Diced; (1/4 inch) zucchini |
| 1 | tablespoon | Minced garlic |
| 1 | cup | Cooked garbanzo beans; (I used 15 oz can, rinsed) |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Red-pepper flakes |
| Salt and freshly ground black pepper to taste | ||
| ⅓ | cup | Chopped parsley |
Directions
From a recent Sunday newspaper supplement, Parade. It's delicious! Bette 1. Place broth and ¾ 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 ¼ 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@...> on Nov 16, 1998, converted by MM_Buster v2.0l.