Red Pepper Couscous Ring with Vegetables
Yield
8 servingsPrep
15 minCook
15 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | large |
sweet red bell peppers
roasted, peeled & seeded |
|
1 | each |
garlic cloves
|
|
½ | tablespoon |
white wine vinegar
|
|
2 | cups |
couscous
|
|
3 | tablespoons |
margarine
|
* |
½ | medium |
onions
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 |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | large |
sweet red bell peppers
roasted, peeled & seeded |
|
1 | each |
garlic cloves
|
|
7.5 | ml |
white wine vinegar
|
|
473 | ml |
couscous
|
|
45 | ml |
margarine
|
* |
0.5 | medium |
onions
chopped |
|
1 | x |
sea salt
|
* |
1 | x |
black pepper
freshly ground |
* |
7.1E+2 | ml |
vegetables
lightly steamed, broccoli, cauliflower, mushrooms, carrots, etc |
|
473 | ml |
soy yogurt
|
* |
15 | ml |
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, purée 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 purée, 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.