Vegetable Couscous
Nutritional Info
- Amount Per Serving
- Calories: 219.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 14.4 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 3.7 g
- Protein: 6.5 g
View full nutritional breakdown of Vegetable Couscous calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Fluffy dish will tickle your taste buds. Fluffy dish will tickle your taste buds.Ingredients
- 1 small onion, chopped
- 3 cloves garlic, minced and pressed
- 2 medium green bell peppers, chopped
- 1 tablespoon olive oil
- 1 cup dry couscous
- 1 1/2 cups water
- 2 small tomatoes, cut into wedges
Directions
1. Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.
2. In the center of the skillet, pour in the couscous. Add the water to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
3. Add a little water and cook longer, if needed. Couscous should be light and fluffy.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
2. In the center of the skillet, pour in the couscous. Add the water to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
3. Add a little water and cook longer, if needed. Couscous should be light and fluffy.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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DEBBIERNSRMC
When i make this, i add chopped mushrooms and toasted nuts, either almonds or walnuts. i also allow sprinkling of either goat cheese or feta reduced fat cheese. it really taste awesome with some fresh cut parsley sprinkiled on top. I am lucky to be able to buy whole grain couscous in bulk. - 2/20/09
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CANEY3
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SHANAYMACHINE
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OUTOFIDEAS
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AMMEETRE
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GRACIEFRAN
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GOING2BTHIN_CGE
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MRSNEWELL
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NEED2LUSE
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BLISSCHEESE
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RD03875
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MLAVO056
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HWILLIAMS12
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HENNEKE
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CELTIC_WITCH
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REASONS4CHANGE
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SUNSETINAZ
Add 1 t. curry powder, 2 T. raisins, slivered almonds
OR toss w/2 T. dressing and chill
OR add water chestnuts, snow peas, grated ginger and 2 T. low sodium soy
OR add rinsed black beans, corn, diced hot peppers, cumin, and 1/4 c. salsa
Add 3-4 oz. per person of cooked protein for a main course - 8/19/09
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SUSIEMT
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WINJOJO
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YOGATICHA
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DISCOVERLIFE
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AJTURLEY77
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LEGGYVIXEN
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LAYDEE2
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QTALLYSON97
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ANNIEMERNIES
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BRENDAF1
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BRAVEONE92
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LENEIAM
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SCIFILESLIE
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LORENMD
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GRAMMYMARY11
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POLLY_JO
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TANISJAQUES
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WRITEON
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AIM_2_LOSE_2
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CSR2388
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STERNENFEE
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EEOSKI
Coucous is a favorite of mine and I use it especially for lunch. During the weekend I oven roast a variety of vegetables and make coucous as well. Then "mix and match" in a "to go" container for lunch at work. Either all veggies or w/protein. Balsamic vinegar or lemon juice add a bit of "kick"! - 1/15/10
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GEORGANNE39
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CARISSA81
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SHERJACK
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MADELINEIR
Made this for dinner last night. I tend to shy away from dishes that have green peppers in them, but I did enjoy this. I have found that I like couscous. I did measure out the four portions and found that each is about 6 oz. of couscous and then divide the tomatoes. My husband liked it too. - 8/9/09
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SPEECHIED
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