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.

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