Red Pepper Couscous Ring with Vegetables

1 hours Prep: 15 minutes Cook: 15 minutes

205 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	large	sweet red bell peppers	roasted, peeled & seeded
1	each	garlic clove
1/2	tablespoon	wine vinegar
2	cups	couscous
3	tablespoons	soy margarine
1/2	medium	onion	chopped
1	x	sea salt
1	x	black pepper	freshly ground
3	cups	vegetables	lightly steamed, broccoli, cauliflower, mushrooms, carrots, etc
2	cups	soy yogurt
1	tablespoon	dill weed	chopped, fresh

Directions

To roast red peppers, place under broiler or rotate over a gas flame until skin blisters and is completely black on all sides.

Place peppers in a paper bag for 15 minutes to cool.

Scrape away charred skin, then seed.

In a blender or food processor, puree peppers, garlic and vinegar.

Scrape into a bowl and set aside.

In a large saucepan, bring 4 cups water to a boil.

Stir in couscous and margarine, cover and remove from heat.

After 10 minutes, stir again to fluff.

Add red pepper puree, onion and seasonings to couscous and mix well.

Place in a lightly greased ring mold and refrigerate at least an hour.

To serve, unmold on a serving plate and fill with vegetables.

Combine yogurt and dill in a small bowl and serve as a sauce with the couscous ring.

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Nutrition Facts

Serving Size 148g

Amount per Serving

Calories 205 2% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 20mg	1%
Total Carbohydrate 43.0g	14%
Dietary Fiber 5.0g	21%
Sugars 4.0g
Protein 7.0g	15%

Vitamin A	68%		Vitamin C	134%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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