Vegetable couscous with asian vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Broccoli florets |
| ½ | cup | Green beans,cut in 3-inch pieces |
| ¼ | cup | Soy sauce |
| ¼ | cup | Rice vinegar |
| 3 | tablespoons | Chopped cilantro |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Sesame oil |
| 1½ | tablespoon | Minced ginger |
| 1½ | tablespoon | Minced garlic |
| ¾ | teaspoon | Sugar |
| ½ | pounds | Shiitake mushrooms, stems removed,caps sliced |
| 1 | cup | Snow peas,trimmed |
| ½ | cup | Thinly sliced red cabbage |
| 1 | small | Red onion,thinly sliced |
| 1 | small | Carrot, julienned |
| ½ | medium | Red bell pepper julienned |
| 2¼ | cup | Defatted Knorr's vegetable stock |
| 1 | cup | Couscous |
| 6 | tablespoons | Couscous |
Directions
Blanch broccoli and green beans in pot of boiling salted water 2 mintues.
Drain. Rinse under cold water. Drain well.
Whisk soy sauce, vinegar, cilantro, olive oil, sesame oil, ginger, garlic and sugar in small bowl until well blended. Season to taste with salt and pepper.
Heat ¼ cup soy sauce mixture in heavy large skillet over high heat. Add broccoli, green beans and remaining vegetables and stir-fry until crisp-tender, about 5 minutes. Add remaining soy sauce mixture and toss to coat. Cool.
Bring broth to a boil in heavy medium saucepan. Add couscous. Remove from heat and cover. Let stand 10 minutes. Fluff couscous with fork. Season with salt and pepper. Cool to room temperature.
Mound couscous in center of large platter. Arrange vegetables around couscous and serve.
Nutr. Links: 0 0 0 0 0 0 0 0 0 0 1365 0 0 0 0 0 0 0 0 Per serving: 406 Calories; 10g Fat (21% calories from fat); 12g Protein; 72g Carbohydrate; 0mg Cholesterol; 973mg Sodium Recipe By: Bon Appetit/August 1995 Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 11:58:56 -0500 From: "McNamara, Kelly" <kmcnamara@...>