Try this Hot Stuff Vegetable Couscous recipe, or contribute your own.
Suggest a better descriptionFrom 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"
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 155.9mg | 4 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 41.9g | ||
Protein 7.6g | 11 % | |
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: 221
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