Vegetable studded couscous

Yield: 6 servings

Measure Ingredient
1½ cup Couscous
1 medium Red onion; finely chopped
⅓ cup Celery; finely chopped
⅓ cup Red bell pepper; finely chopped
⅓ cup Yellow bell pepper; finely chopped
⅓ cup Zucchini; finely chopped
⅓ cup Dried currants
½ cup Italian parsley; finely chopped
2½ cup Vegetable stock
\N \N Salt and pepper; to taste

In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.

In a small saucepan, bring the vegetable stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature.

Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g Carbohydrate; 1mg Cholesterol; 703mg Sodium Recipe by: Food and Wine, February 1997 Converted by MM_Buster v2.0l.

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