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Name: Simple Vegetable Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 1/2 c Canned vegetable broth; ; lengths; 4 1/2 c Water; ; 3/4-inch-thick; ; rounds; 3 md Tomatoes; halved, seeded,; ; 3/4-inch pieces; 3 md Zucchini; cut into; 3 Celery stalks; cut into; 1 1/2 ts Ground cumin; ; into 3/4-inch; 2 tb Paprika; ; 3/4-inch pieces; ; pieces; 2 md Potatoes; peeled, cut into; 4 c Couscous; (about 24 ounces); 1 lg Turnip; peeled, cut into; 2 tb olive oil

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INGREDIENTS

4 1/2 c Canned vegetable broth
; lengths
4 1/2 c Water
; 3/4-inch-thick
; rounds
3 md Tomatoes; halved, seeded,
; 3/4-inch pieces
3 md Zucchini; cut into
3 Celery stalks; cut into
1 1/2 ts Ground cumin
; into 3/4-inch
2 tb Paprika
; 3/4-inch pieces
; pieces
2 md Potatoes; peeled, cut into
4 c Couscous; (about 24 ounces)
1 lg Turnip; peeled, cut into
2 tb olive oil

Servings

INSTRUCTIONS

Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper. Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper. Mound couscous on large platter. Top with vegetables. Drizzle sauce over. 8 To 10 Side-Dish Servings or 4 Main-Course Servings. Bon Appetit May 1995 Per serving: 3296 Calories (kcal); 36g Total Fat; (9% calories from fat); 108g Protein; 635g Carbohydrate; 0mg Cholesterol; 363mg Sodium Food Exchanges: 39 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Simple Vegetable Couscous

4 1/2 c Canned vegetable broth
 ; lengths
4 1/2 c Water
 ; 3/4-inch-thick
 ; rounds
3 md Tomatoes; halved, seeded,
 ; 3/4-inch pieces
3 md Zucchini; cut into
3 Celery stalks; cut into
1 1/2 ts Ground cumin
 ; into 3/4-inch
2 tb Paprika
 ; 3/4-inch pieces
 ; pieces
2 md Potatoes; peeled, cut into
4 c Couscous; (about 24 ounces)
1 lg Turnip; peeled, cut into
2 tb olive oil

Bring water to boil in heavy large Dutch oven over high heat. Mix in  paprika and cumin; season lightly with salt and pepper. Add turnip and  carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover  and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook  uncovered until tomatoes soften, about 2 minutes. Drain vegetable,  reserving cooking liquid. Transfer vegetables to medium bowl and cover with  foil to keep warm. Return cooking liquid to same pot and boil until reduced  to 1 1/2 cups, about 10 minutes. Season with salt and pepper.    Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large  skillet. Mix in couscous; cover skillet. Remove from heat and let stand  until couscous softens and absorbs broth, about 10 minutes. Fluff couscous  with fork. Season with salt and pepper.    Mound couscous on large platter. Top with vegetables. Drizzle sauce over.    8 To 10 Side-Dish Servings or 4 Main-Course Servings.    Bon Appetit May 1995        Per serving: 3296 Calories (kcal); 36g Total Fat; (9% calories from fat);  108g Protein; 635g Carbohydrate; 0mg Cholesterol; 363mg Sodium Food  Exchanges: 39 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 6 Fat;  0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1642g)
Recipe Makes: 1 servings

Calories: 355
Calories from Fat: 161 (45%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 7.2g
Cholesterol 0mg		0 %
Sodium 4282.4mg		148 %
Potassium 1890.1mg		50 %
Total Carbohydrate 58.5g		17 %
	Dietary Fiber 28.9g	116 %
	Sugars, other 29.5g
Protein 12.3g		18 %
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: 355

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