| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Middle east |
4 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Tomato juice |
| 3 |
ts |
Curry powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground red pepper |
| 1 |
c |
Water |
| 1 |
c |
Uncooked couscous |
| 1 |
c |
Diagonally sliced carrots (about 3 medium) |
| 1/2 |
c |
Dark seedless raisins |
| 1 1/2 |
c |
Broccoli florets |
| 1 |
|
Red bell pepper, cut into 1" chunks (1 cup) |
| 1 |
cn |
Chick peas, rinsed and drained (15 oz) |
INSTRUCTIONS
In a 2-quart glass measure, stir together juice, curry powder, garlic
powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of
mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water.
Cover with lid and microwave on high 3-5 minutes, or until boiling.
Stir in couscous; cover and let stand 8 minutes.
Add carrots and raisins to mixture remaining in glass measure. Cover
with vented plastic wrap and microwave on high 4-6 minutes, or until
crisp tender. Add broccoli and bell pepper. Microwave on high 3-5
minutes, or until crisp tender. Stir in peas; re-cover and microwave
on high 2 minutes.
Fluff couscous with a fork and arrange in the center of a large
serving plate. Surround with vegetable mixture and serve immediately.
Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams
fat (3 percent total calories); 77 grams carbohydrates; 14 grams
dietary fiber; no cholesterol; 1,234 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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