Try this Braised Vegetables with Couscous recipe, or contribute your own.
Suggest a better description1. In 3-quart nonstick saucepan, heat oil; add onions, carrots, celery, and zucchini and cook over high heat, stirring frequently, until onions are lightly browned, about 3 minutes. 2. Add 1 3/4 cups water, the chick-peas, currants, vegetable broth mix, paprika/substitute, cumin, and pepper. Reduce heat to low, cover, and let simmer until carrot is tender, about 10 minutes. 3. Remove 1/2 cup of broth from chick-pea mixture and pour into small saucepan. Cook broth over high heat until mixture comes to a boil; stir in couscous. Cover saucepan and remove from heat. Let stand for 5 minutes. 4. To serve, on serving platter arrange couscous; top with chick-pea mixture. NOTES : Entered to MasterCook by Ellen in Toronto, Canada. the vegetable broth is listed in weight watchers as 1 packet instant vegetable broth and seasoning mix. I will have to find a non-allergy substitute. For couscous, I will use Presidents Choice whole wheat couscous, measured dry from the package. Recipe by: Weight Watchers, Simply Light Cooking, p. 110 Posted to EAT-LF Digest by "Ellen Pickett"
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 2 servings | ||
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Calories: 149 | ||
Calories from Fat: 30 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 108.3mg | 3 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 23.8g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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