| 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
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