Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From a recent Sunday newspaper supplement, Parade. Its 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" on Nov 16, 1998, converted by MM_Buster v2.0l.
