Couscous & Vegetables
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
couscous
uncooked |
|
| 2 | cups | vegetable stock |
|
| ½ | cup |
onions
chopped |
|
| 1 | medium |
garlic cloves
crushed |
*
|
| ¾ | cup | corn |
|
| 1 | medium | green bell peppers |
|
| ½ | cup |
mushrooms
sliced |
|
| 3 | cups | tomato purée (passata) |
|
| 1 | teaspoon | chili powder |
|
| 1 | teaspoon | balsamic vinegar |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Directions
Heat ¼ cup of broth, add onion and garlic.
Heat 5 minutes.
Add corn, green pepper, and mushrooms.
Cook 5 more minutes.
Add tomato purée, chili powder, and balsamic vinegar.
Simmer for 15 minutes. while vegetables are simmering, bring remaining broth to boil and add couscous.
Cover and let stand for 5 minutes off of heat.
Spoon vegetables over coucous and serve.
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