Spiced vegetable couscous

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 \N 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.

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