| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | Veg09 | 4 | servings |
INGREDIENTS
| 1 1/2 | c | Vegetable broth |
| 1 | c | Couscous |
| 14 | oz | Stewed tomatoes; chopped, undrained |
| 1 | md | Yellow onion; thinly sliced |
| 6 | lg | Mushrooms; thinly sliced |
| 1/2 | c | Red bell pepper; chopped |
| 1 | md | Yellow squash; about 1/2 lb, |
| ; thinly sliced | ||
| 1/2 | c | Frozen French style green beans |
| 2 | md | Carrots; peeled, thinly |
| ; sliced | ||
| 1 | c | Small broccoli florets |
| 1/2 | c | Cooked garbanzo beans; drained |
| 1 1/2 | ts | Dried basil; crumbled |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Bring broth to a boil in a medium saucepan. Remove from heat and add couscous; stir or whisk until mixture is thick, about 5 minutes. Spoon couscous into 2-quart casserole dish sprayed with nonstick coating. Push and flatten couscous up the sides to within 1/2 inch of the rim. In a saucepan over medium-low heat, bring tomatoes to a simmer; add remaining ingredients (except couscous). Cover and simmer 5 minutes or until vegetables are crisp-tender. Spoon vegetables gently onto couscous, cover with aluminum foil and bake 45 minutes. Per serv: 294 cals, 2 g fat, 325 mg sod Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0l.
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