Couscous And Vegetables

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J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Dec., Digest, Fatfree	4	Servings

INGREDIENTS

10		Ounce, s Couscous
		Uncooked
2		Cup, s Vegetable Stock
1/2		Cup, s Onion chopped
1		Garlic clove crushed
3/4		Cup, s Corn
1		Pepper green
1/2		Cup, s Mushrooms sliced
3		Cup, s Tomato puree
1		Teaspoon, s Chili powder
1		Teaspoon, s Balsamic
		Vinegar
1		g ), g

INSTRUCTIONS

heat 1/4 cup of broth, add onion and garlic.  heat 5 minutes. add
corn, green pepper, and mushrooms.  cook 5 more minutes. add tomato
puree, chili powder, and balsamic vinegar. simmer for 15 minutes.
while vegs are simmering, bring remaining broth to boil and add
couscous. cover and let stand for 5 minutes off of heat. spoon vegs
over coucous and serve.  Nutritional Analysis  Calories ( 379 cal)
Protein (15.2 g Carbohydrate ( 84 g ) Total Fat (  Calories from
Protein: 15 %  Carbohydrate: 81 %  Fat: 4 %  Posted by
tkreider@census.gov (Tom Kreider) to the Fatfree Digest  [Volume 13  
Issue 23] Dec. 23, 1994.  :from Schlesinger, 500 Fat-Free Recipes:
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 225 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 174.7mg Potassium: 599.4mg Carbohydrates: 47.6g Fiber: 4.6g Sugar: 5.7g Protein: 8.6g