Curried Vegetable Couscous

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.7
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 704.1 mg
  • Total Carbs: 57.9 g
  • Dietary Fiber: 14.5 g
  • Protein: 11.8 g

View full nutritional breakdown of Curried Vegetable Couscous calories by ingredient


Introduction

This is from a Pampered Chef cookbook. They have you prepare the couscous mixture and then stuff bell peppers with the mixture. I prefer to eat this in a bowl. This is from a Pampered Chef cookbook. They have you prepare the couscous mixture and then stuff bell peppers with the mixture. I prefer to eat this in a bowl.
Number of Servings: 4

Ingredients

    1 can (14.5 oz) vegetable broth
    1 cup whole wheat couscous
    3 oz matchstick carrots
    1 yellow squash (about 1 cup chopped)
    1 zucchini squash (about 1 cup chopped)
    2 garlic cloves, pressed
    2 tsp olive oil
    1 can (14.75 oz) garbanzo beans (chickpeas), drained and rinsed
    season to taste with curry powder, ground cumin, salt, pepper (about 1/2 tsp each, these are not added into the nutrition info)
    1/4 tsp crushed red pepper (if you like it spicy)

Directions

Bring vegetable broth to a boil in small saucepan. Add couscous; remove from heat and cover for 5 minutes. Heat oil in large skillet/stir-fry pan over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally until vegetables are crisp-tender. Stir in garbanzo beans and desired seasonings. Add couscous to vegetable mixture; stirring to mix well. Remove from heat and serve. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LP2278.