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Name: Couscous with Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Fresh green beans; 1/2 c Onions chopped; 2 Jalapeno peppers; 1 ts Garlic minced; 1 1/2 ts olive oil; 1 c Couscous; 1 1/2 c Defatted chicken broth or; 1 lb Zucchini or 2 small zucchini; 2 Ears corn or 2 cups corn; 2 md Tomatoes; peeled and chopped; Black Pepper freshly ground; 1/4 c Freshly chopped fresh basil

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INGREDIENTS

1/2 lb Fresh green beans
1/2 c Onions ; chopped
2 Jalapeno peppers
1 ts Garlic ; minced
1 1/2 ts olive oil
1 c Couscous
1 1/2 c Defatted chicken broth or
1 lb Zucchini or 2 small zucchini
2 Ears corn or 2 cups corn
2 md Tomatoes; peeled and chopped
Black Pepper ; freshly ground
1/4 c Freshly chopped fresh basil

Servings

INSTRUCTIONS

From the Detroit News Trim ends off beans, cut into 1/4-inch pieces and put into a heavy, 2-quart saucepan. Steam or cook over medium heat until crisp tender, about 7 to 8 minutes. Drain well and set aside on a plate. (If they stay in the hot pan, they will continue to cook.) Chop onion, seed and chop jalapeno peppers finely and mince garlic. Heat oil in large, heavy, nonstick skillet or wok; add onion, peppers and garlic and stir-fry until onion is translucent but not brown, about 2 minutes. Bring chicken broth or water to a boil in same pan in which beans were cooked. Stir in couscous, allow to return to a boil and immediately turn off heat and cover. Let stand 10 minutes then fluff with a fork. Cut zucchini into small dice and add to onion. Cut corn from cob and chop tomatoes; add both to pan. Cook just until zucchini is crisp tender. Return cooked green beans to pan long enough to heat through. Season with freshly ground black pepper. Just before serving, lightly stir in chopped basil or cilantro, if desired. Serve immediately over couscous. Makes 4 servings. Preparation: 15-20 minutes. Cooking: 15 minutes. Per serving: 319 calories; 3.4 g fat (0.4 g saturated fat; 10 percent calories from fat); 60.4 g carbohydrates; 0 mg cholesterol; 84 mg sodium; 8 g fiber. Posted to CHILE-HEADS DIGEST by Judy Howle on Aug 18, 1998,

NOTES

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Couscous with Veggies

1/2 lb Fresh green beans
1/2 c Onions chopped
2 Jalapeno peppers
1 ts Garlic minced
1 1/2 ts olive oil
1 c Couscous
1 1/2 c Defatted chicken broth or
1 lb Zucchini or 2 small zucchini
2 Ears corn or 2 cups corn
2 md Tomatoes; peeled and chopped
 Black Pepper freshly ground
1/4 c Freshly chopped fresh basil

From the Detroit News    Trim ends off beans, cut into 1/4-inch pieces and put into a heavy, 2-quart  saucepan. Steam or cook over medium heat until crisp tender, about 7 to 8  minutes. Drain well and set aside on a plate. (If they stay in the hot pan,  they will continue to cook.) Chop onion, seed and chop jalapeno peppers  finely and mince garlic. Heat oil in large, heavy, nonstick skillet or wok;  add onion, peppers and garlic and stir-fry until onion is translucent but  not brown, about 2 minutes. Bring chicken broth or water to a boil in same  pan in which beans were cooked. Stir in couscous, allow to return to a boil  and immediately turn off heat and cover. Let stand 10 minutes then fluff  with a fork. Cut zucchini into small dice and add to onion. Cut corn from  cob and chop tomatoes; add both to pan. Cook just until zucchini is crisp  tender. Return cooked green beans to pan long enough to heat through.    Season with freshly ground black pepper. Just before serving, lightly stir  in chopped basil or cilantro, if desired. Serve immediately over couscous.  Makes 4 servings. Preparation: 15-20 minutes. Cooking: 15 minutes. Per  serving: 319 calories; 3.4 g fat (0.4 g saturated fat; 10 percent calories  from fat); 60.4 g carbohydrates; 0 mg cholesterol;       84 mg sodium; 8 g fiber.    Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug 18,  1998,

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Nutrition

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Serving Size: 1 Serving (1013g)
Recipe Makes: 1 Servings

Calories: 970
Calories from Fat: 33 (3%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 39.8mg		1 %
Potassium 1026.7mg		27 %
Total Carbohydrate 199.3g		59 %
	Dietary Fiber 21g	84 %
	Sugars, other 178.3g
Protein 34.1g		49 %
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.

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Calories per serving: 970

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