Moroccan Garden Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T olive oil1 C chopped onion2 large cloves garlic, minced1/2 t ground ginger1/2 t ground cumin1/2 t ground turmeric2 1/2 C canned vegetable broth1/2 t salt1 1/2 C (6 oz) fresh green beans, trimmed and cut in half1 1/4 C red or green bell peppers, sliced into 1 1/2 in pieces1 1/2 C sliced zucchini1 cup couscous, uncooked1/2 C seeded and diced plum tomato1/4 C minced cilantro
Heat the olive oil in a large heavy skillet over medium heat. Add the onion and garlic, and saute until tender, about 5 minutes. Stir in the ginger, cumin, and turmeric, and saute 1 minute.
Pour in the broth, add the salt, and bring to a boil. Add the carrots, beans, and pepper; cover, reduce heat, and simmer 5 minutes. Add the zucchini, and simmer, covered, 5 minutes.
Uncover, increase the heat to medium-high heat. When the mixture boils, stir in the couscous. Cover, remove the skillet from the heat and let it stand for 5 minutes.
Stir in the tomato and cilantro, fluffing with a fork.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Pour in the broth, add the salt, and bring to a boil. Add the carrots, beans, and pepper; cover, reduce heat, and simmer 5 minutes. Add the zucchini, and simmer, covered, 5 minutes.
Uncover, increase the heat to medium-high heat. When the mixture boils, stir in the couscous. Cover, remove the skillet from the heat and let it stand for 5 minutes.
Stir in the tomato and cilantro, fluffing with a fork.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 915.3 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 6.7 g
- Protein: 7.7 g
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