Spiced vegetable couscous
4 servings
Ingredients
| Quantity | 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) |
Directions
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.