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.