| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Toronto |
Grains, Legumes, Vegetables, Low fat |
2 |
servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Onions; sliced |
| 1/2 |
c |
Sliced carrot |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Sliced zucchini |
| 1/2 |
lb |
Garbanzo beans; canned, rinsed and drained |
| 1 |
tb |
Dried currants |
| 1 |
pk |
Vegetable broth; mix |
| 1/4 |
ts |
Paprika; or substitute |
| 1/4 |
ts |
Ground cumin |
| 1 |
ds |
Pepper |
| 2 |
oz |
Couscous |
INSTRUCTIONS
1. In 3-quart nonstick saucepan, heat oil; add onions, carrots,
celery, and zucchini and cook over high heat, stirring frequently,
until onions are lightly browned, about 3 minutes.
2. Add 1 3/4 cups water, the chick-peas, currants, vegetable broth
mix, paprika/substitute, cumin, and pepper. Reduce heat to low,
cover, and let simmer until carrot is tender, about
10 minutes.
3. Remove 1/2 cup of broth from chick-pea mixture and pour into small
saucepan. Cook broth over high heat until mixture comes to a boil;
stir in couscous. Cover saucepan and remove from heat. Let stand for
5 minutes.
4. To serve, on serving platter arrange couscous; top with chick-pea
mixture.
NOTES : Entered to MasterCook by Ellen in Toronto, Canada. the
vegetable broth is listed in weight watchers as 1 packet instant
vegetable broth and seasoning mix. I will have to find a non-allergy
substitute. For couscous, I will use President's Choice whole wheat
couscous, measured dry from the package.
Recipe by: Weight Watchers, Simply Light Cooking, p. 110
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug
30, 1999, converted by MM_Buster v2.0l.
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