Vegetable couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -NATHALIE DUPREE | ||
Directions
Makes 4 Servings
This certainly isn't an authentic Moroccan couscous, but it is delicious--and ready in a fraction of the time.
1¼ C water or chicken broth 2 T butter 1 C couscous Salt and freshly ground pepper to taste 1 C canned garbanzo beans, drained 2 small zucchini, thinly sliced BRING THE WATER TO THE BOIL. Add the butter, couscous, salt and pepper, garbanzo beans and zucchini. Stir.
Cover. Remove it from the heat and allow to stand 5 minutes. Stir with a fork to fluff up.
Converted by MMCONV vers. 1⅖
Related recipes
- Couscous & vegetables
- Couscous and vegetables
- Curried vegetable couscous
- Mediterranean vegetable couscous
- Moroccan vegetable couscous
- Quick couscous vegetable salad
- Quick moroccan vegetable couscous
- Seven vegetable couscous
- Simple vegetable couscous
- Spiced vegetable couscous
- Spicy vegetable couscous
- Vegetable couscous pie
- Vegetable stew with couscous
- Vegetable studded couscous
- Vegetable topped couscous ^
- Vegetable-couscous salad
- Vegetarian couscous casserole
- Vegetarian moroccan couscous
- Vegetarian vlf couscous
- Vegtable couscous with chick peas