Couscous With Veggies – We Love God!

While you may in charity assume that a Christian brother acts from pure motives, you dare not assume that your own heart is upright. You must be more charitable to others than you are to yourself. You have no access to a fellow Christian’s heart. No ability to test his inward devotion to the Lord, which is the all-important matter in using things indifferent. But you can scrutinize your own heart. You can examine your inner man to detect your own motives and aims for every act.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

1/2	lb	Fresh green beans
1/2	c	Chopped onion
2		Jalapeno peppers
1	t	Minced garlic
1 1/2	t	Olive oil
1	c	Couscous
1 1/2	c	Defatted chicken broth or
		water
1	lb	Zucchini or 2 small zucchini
2		Ears corn or 2 cups corn
		kernels
2		Tomatoes, peeled and chopped
		Freshly ground black pepper
1/4	c	Freshly chopped fresh basil
		or cilantro optional

INSTRUCTIONS

From the Detroit News  Trim ends off beans, cut into 1/4-inch pieces
and put into a heavy,  2-quart saucepan. Steam or cook over medium heat
until crisp tender,  about 7 to 8 minutes. Drain well and set aside on
a plate. (If they  stay in the hot pan, they will continue to cook.)
Chop onion, seed  and chop jalapeno peppers finely and mince garlic.
Heat oil in large,  heavy, nonstick skillet or wok; add onion, peppers
and garlic and  stir-fry until onion is translucent but not brown,
about 2 minutes.  Bring chicken broth or water to a boil in same pan in
which beans  were cooked. Stir in couscous, allow to return to a boil
and  immediately turn off heat and cover. Let stand 10 minutes then
fluff  with a fork. Cut zucchini into small dice and add to onion. Cut
corn  from cob and chop tomatoes; add both to pan. Cook just until
zucchini  is crisp tender. Return cooked green beans to pan long enough
to heat  through.  Season with freshly ground black pepper. Just before
serving, lightly  stir in chopped basil or cilantro, if desired. Serve
immediately over  couscous. Makes 4 servings. Preparation: 15-20
minutes. Cooking: 15  minutes. Per serving: 319 calories; 3.4 g fat
(0.4 g saturated fat;  10 percent calories from fat); 60.4 g
carbohydrates; 0 mg  cholesterol; 84 mg sodium; 8 g fiber.  Posted to
CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug  18, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 712 Calories From Fat: 108 Total Fat: 12.5g Cholesterol: 0mg Sodium: 1083.5mg Potassium: 3300.8mg Carbohydrates: 141.8g Fiber: 30.8g Sugar: 33.4g Protein: 28.9g