Vegetable topped couscous ^

1 servings

Ingredients

Quantity Ingredient
1 large Onion, cut in thin wedges
2 cloves Garlic, minced
1 teaspoon Olive oil or cooking oil
2 cups Thinly sliced carrots
½ cup Water
1 teaspoon Dried basil, crushed
½ teaspoon Ground cumin
¼ teaspoon Salt
⅛ teaspoon Ground red pepper, opt.
2 mediums Zucchini, quartered lengthwise and cut in 1/2\" pieces (2
½ C)
15 Ox can chick peas, rinsed and drained
14½ ounce Can low sodium stewed tomatoes
2 tablespoons Cold water
2 teaspoons Cornstarch
2 cups Reduced sodium chicken broth
1 cup Couscous
¼ cup Chopped unsalted dry roasted peanuts

Directions

Cook onion and garlic in hot oil in large saucepan over medium low heat until onion is crisp tender. Stir in carrots, the ½ cup water, basil, cumin, salt and, if desired, red pepper. Bring to boiling.

Reduce heat, cover and simmer 10 minutes. Stir in zucchini, chick peas and undrained tomatoes. cover and cook for 2 minutes. Stir together cold water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Meanwhile, bring chicken broth to a boil in medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or till liquid is absorbed; fluff with fork. Serve vegetable mixture over hot couscous. Sprinkle with peanuts. 4 servings.

Per serving: 423 cal., 8g fat, 0mg chol., 892mg sod., 73g carb., 17g fiber, 16g pro., 2 vegetable, 4 bread, ½ meat and ½ fat exchanges.

BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95

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