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Red Pepper Couscous Ring with Vegetables

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

15 min

Ready

1 hrs
Low 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
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1 each garlic cloves
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½ tablespoon white wine vinegar
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2 cups couscous
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3 tablespoons margarine
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½ medium onions
chopped
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1 x sea salt
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1 x black pepper
freshly ground
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3 cups vegetables
lightly steamed, broccoli, cauliflower, mushrooms, carrots, etc
2 cups soy yogurt
*
1 tablespoon dill weed
chopped, fresh
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Ingredients

Amount Measure Ingredient Features
3 large sweet red bell peppers
roasted, peeled & seeded
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1 each garlic cloves
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7.5 ml white wine vinegar
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473 ml couscous
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45 ml margarine
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0.5 medium onions
chopped
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1 x sea salt
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1 x black pepper
freshly ground
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7.1E+2 ml vegetables
lightly steamed, broccoli, cauliflower, mushrooms, carrots, etc
473 ml soy yogurt
*
15 ml dill weed
chopped, fresh
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 2052% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 21%
Sugars g
Protein 15g
Vitamin A 68% Vitamin C 134%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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