| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Dutch |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
FF low-sodium veggie broth |
| 3/4 |
ts |
Salt |
| 1 |
c |
Uncooked couscous |
| 1/2 |
c |
Diced; (1/4 inch) carrots |
| 1/2 |
c |
Diced; (1/4 inch) red bell peppers |
| 1/2 |
c |
Diced; (1/4 inch) red onion |
| 1/2 |
c |
Diced; (1/4 inch) zucchini |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Cooked garbanzo beans; (I used 15 oz can, rinsed) |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Red-pepper flakes |
|
|
Salt and freshly ground black pepper to taste |
| 1/3 |
c |
Chopped parsley |
INSTRUCTIONS
From a recent Sunday newspaper supplement, Parade. It's delicious! Bette
1. Place broth and 3/4 tsp salt in large saucepan; bring to boil. Stir in
couscous, cover, and remove from heat. Let stand 5 minutes. Uncover, fluff
with fork and set aside.
2. Meanwhile, saute carrots, bell peppers, red onion, zucchini and garlic
in large heavy pot over medium-low heat; cook, stirring for 5 minutes.
3. Stir in beans, cumin, curry, and red-pepper flakes. Season with salt and
pepper. Fold in reserved couscous and parsley.
MY NOTES: Eliminated salt in couscous because broth has more than enough.
Eliminated salt and pepper at end because red-pepper and curry made it
spicy enough for me. Used about 1/4 cup dried parsley in place of fresh.
Make couscous in smallish pot (about 4 cupper is enough). Saute veggies in
Dutch-oven sized pot so that you have room to fold in the couscous. My
biggest frying pan was too small to maneuver.
Posted to fatfree digest by "Bette Kindman-Koffler"
<bettek-k@worldnet.att.net> on Nov 16, 1998, converted by MM_Buster v2.0l.
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