| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Veg07 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Couscous |
| 1 |
md |
Red onion; finely chopped |
| 1/3 |
c |
Celery; finely chopped |
| 1/3 |
c |
Red bell pepper; finely chopped |
| 1/3 |
c |
Yellow bell pepper; finely chopped |
| 1/3 |
c |
Zucchini; finely chopped |
| 1/3 |
c |
Dried currants |
| 1/2 |
c |
Italian parsley; finely chopped |
| 2 1/2 |
c |
Vegetable stock |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a large bowl, toss together the couscous, onion, celery, red and yellow
peppers, zucchini, currants and parsley.
In a small saucepan, bring the vegetable stock to a boil. Pour the stock
over the couscous, tossing with a spatula to evenly combine. Cover and let
stand until the liquid is absorbed, about 10 minutes. Season with salt and
pepper; serve warm or at room temperature.
Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g
Carbohydrate; 1mg Cholesterol; 703mg Sodium
Recipe by: Food and Wine, February 1997
Converted by MM_Buster v2.0l.
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