VEGGIE COUSCOUS
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 175.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 7.9 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 2.2 g
- Protein: 6.0 g
View full nutritional breakdown of VEGGIE COUSCOUS calories by ingredient
Introduction
prep: 20 mins; cook: 45 mins; yield: 6prep: 20 mins; cook: 45 mins; yield: 6
Number of Servings: 1
Ingredients
-
*Couscous, Garbanzo Beans, Vegetable Broth
**Carrots, Parsley, Sweet Potatoes, Tomatoes, Turnips, Zucchini or Summer Squash
***Olive Oil, Garlic, Onion, Ginger, Cumin, Turmeric, Cayenne Pepper
Modified from Vegetarian Cooking For Dummies, ISBN: 978-0-7645-5350-9
Directions
Cooking: [1] In large skillet heat ** 1) Olive Oil (2 1/2T).
[2] Cook ** 2) Garlic (1 clove, minced) and ** 3) Onion (1 med, chopped) in oil over medium heat until onions are translucent. Stir in ** 4) Ginger (1/4t ground), ** 5) Cumin (1t), ** 6) Turmeric (1/4t), and ** 7) Cayenne Pepper (1/4t)
[3] Add ** 8) Turnips (2 med, cubed), ** 9) Carrots (2 large, sliced), ** 10) Potatoes (2 med, cubed) and stir to distribute the spices. Add water to just cover and cook for about 25 minutes or until the vegetables are tender. Option: add Eggplant (peeled, diced) for a "meaty" flavor.
[4] Add ** 11) Garbanzo Beans (1/2c canned, drained), ** 12) Zucchini or Summer Squash (1 med, sliced), and ** 13) Tomatoes (2 large ripe, chopped) and cook for another 20 minutes until all vegetables are tender.
[5] In seperate pan, heat ** 14) Broth, Veg (2c) until boiling.
[6] Place ** 15) Couscous (2c instant) in medium-sized bowl and add the vegetable broth. Cover and allow to set until the couscous has absorbed the broth and is tender. Fluff with fork.
[7] Serve the vegetables over a bed of couscous. Garnish with chopped parsley. ** 16) Parsley (chopped fresh garnish)
Serving Size: yield: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JPANESE.
[2] Cook ** 2) Garlic (1 clove, minced) and ** 3) Onion (1 med, chopped) in oil over medium heat until onions are translucent. Stir in ** 4) Ginger (1/4t ground), ** 5) Cumin (1t), ** 6) Turmeric (1/4t), and ** 7) Cayenne Pepper (1/4t)
[3] Add ** 8) Turnips (2 med, cubed), ** 9) Carrots (2 large, sliced), ** 10) Potatoes (2 med, cubed) and stir to distribute the spices. Add water to just cover and cook for about 25 minutes or until the vegetables are tender. Option: add Eggplant (peeled, diced) for a "meaty" flavor.
[4] Add ** 11) Garbanzo Beans (1/2c canned, drained), ** 12) Zucchini or Summer Squash (1 med, sliced), and ** 13) Tomatoes (2 large ripe, chopped) and cook for another 20 minutes until all vegetables are tender.
[5] In seperate pan, heat ** 14) Broth, Veg (2c) until boiling.
[6] Place ** 15) Couscous (2c instant) in medium-sized bowl and add the vegetable broth. Cover and allow to set until the couscous has absorbed the broth and is tender. Fluff with fork.
[7] Serve the vegetables over a bed of couscous. Garnish with chopped parsley. ** 16) Parsley (chopped fresh garnish)
Serving Size: yield: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JPANESE.