Couscous Dome Over A Seven Veggie Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups vegetable stock1 cup whole-wheat couscous2 cups diced tomatoes, with liquid1 medium onion, diced4 mushrooms, diced1 small red pepper, sliced into 1/4" strips1/2 lb zucchini, sliced thinly2 medium carrots, peeled and diced1 cup broccoli florets1/2 cup cooked and drained chickpeas1 tbsp dried basil1/2 tbsp garlic powder1/2 tsp paprika1/2 tsp black pepper
Preheat oven to 350F. Lightly grease a 2-qt casserole.
Bring the vegetable stock to a boil, add the couscous and remove pan from heat.
Stir for about 5 minutes, until the mixture is thick.
Wet your hands, and push the couscous all over the interior of the dish to form a crust. Set aside.
Over medium heat, bring tomatoes to a simmer.
Add remaining ingredients and seasonings.
Cook 5 minutes.
Spoon vegetable mixture into the crust.
Cover with foil, bake 1 hour 10 minutes.
Let stand 10 minutes before inverting onto a serving dish, cutting and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Bring the vegetable stock to a boil, add the couscous and remove pan from heat.
Stir for about 5 minutes, until the mixture is thick.
Wet your hands, and push the couscous all over the interior of the dish to form a crust. Set aside.
Over medium heat, bring tomatoes to a simmer.
Add remaining ingredients and seasonings.
Cook 5 minutes.
Spoon vegetable mixture into the crust.
Cover with foil, bake 1 hour 10 minutes.
Let stand 10 minutes before inverting onto a serving dish, cutting and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 261.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 694.8 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 10.9 g
- Protein: 10.5 g
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