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Couscous with Vegetables




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Couscous with Vegetables

Servings: 10

Calories: 153

Protein: 7.8 g

Fat: 6.3 g

Cholesterol: 0 mg

* Ingredients:

vegetable cooking spray

1 T. margarine

1 T. garlic, minced

t. ground cumin

t. ground turmeric

t. cardamom

2 quarts water

3 t. McKay's Chicken-Style Seasoning

1 cup red onion, chopped

2 14 -ounce cans whole tomatoes, drained and chopped

1 cup celery, sliced diagonally

2 carrots, scraped and sliced diagonally

1 medium-size sweet potato, peeled and cubed

1 sweet red pepper, cut into -inch pieces

2 cups turnips, cubed

2 cups zucchini, cubed

2 T. raisins

1 15-ounce can garbanzo beans, drained

10 ounces firm tofu, cubed

2 cups couscous, uncooked

2 T. almonds (lightly toasted), sliced

* Directions:

Coat a large Dutch oven with cooking spray; add margarine. Place
over medium-high heat until hot. Add garlic, cumin, turmeric, and
cardamom. Cook 2 minutes, stirring constantly.

Stir in 4 cups water, McKay's seasoning, onion, and tomatoes. Bring
mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in celery, carrot, and sweet potato; cook 5 minutes. Add sweet
pepper and turnips; cook 4 minutes. Add zucchini, raisins, garbanzo
beans, and tofu. Cook 5 minutes. Remove mixture from heat.

Bring remaining 4 cups water to a boil in medium saucepan. Remove
from heat. Add couscous; cover and let stand 5 minutes or until
couscous is tender and liquid is absorbed. To serve, place a half
cup couscous in each individual serving bowl; spoon 1 cup vegetable
mixture over each serving. Top with toasted almonds.

 

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