This is a recipe in Rose Reisman's "Light Vegetarian Cooking" 1998. There are several excellent recipes in this addition, and my wife Lynn says this is the best couscous dish.
Rose notes that this is a "great source of nutrition for vegetarians. Coriander can be replaced by basil, dill or parsley. (can) also use quinoa."
I doubled the chopped garlic; and mixed in chopped and cooked baby Bok Choy.
You can prepare two days in advance -- reheat gentally.
1. In a saucepan bring stock to a boil; stir in couscous, cover and remove from heat. Let stand 5 minutes.
2. Meanwhile, in a large non-stick pan, heat oil over medium-high heat. Add tomatoes, stock, curry and garlic; cook, stirring, 5 minutes or until tomatoes start to break up. Stir in chickpeas; cook 2 minutes or until heated through.
3. I chop and then steam the Bok Choy for about 40 seconds in the microwave.
4. I layer some of the couscous, then some sauce, some bok choy, and coriander in a large glass bowl (presentation), and repeat until all ingredients are mixed. Then, top with chopped green onions.
Per serving (6)
PROTEIN: 12 g
FAT TOTAL: 3 g
FAT, SATURATED: 0.3 g
CARBOHYDRATES: 59 g
SODIUM: 154 mg
CHOLESTEROL: o mg
FIBRE: 6 g
ALSO MAKES A GREAT ACCOMPANIMENT TO PRIME RIB ROAST!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (833g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 2378.7mg||82 %|
|Potassium 972.3mg||26 %|
|Total Carbohydrate 100.3g||29 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 83.3g|
|Protein 22.5g||32 %|
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Calories per serving: 536
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