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Seven Vegetable Couscous

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Submitted by jody

YIELD

6 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

12 346.8
OUNCES ML/G COUSCOUS
(1 package)
1 5
TEASPOON ML TURMERIC
2 2
MEDIUM MEDIUM ONIONS
chopped
1 237
CUP ML CABBAGE
finely shredded
1 1
MEDIUM MEDIUM TURNIP
and diced *
1 1
MEDIUM MEDIUM YELLOW SUMMER SQUASH
chopped in 1/4 inch pieces *
1 ½ 355
1 ½ 355
CUPS ML TOMATOES
ripe, diced
1 5
TEASPOON ML GINGER ROOT
freshly grated
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CORIANDER
½ 2.5
TEASPOON ML TURMERIC
1 1
X X WATER
as needed *

Directions

Prepare couscous according to package, stirring in couscous when you fluff it. If preferred, try substituting brown rice.

Sauté onions until tender in a large saucepan or soup pot using your favorite oil substitute.

Add remaining ingredients except water.

Cover and reduce heat to low.

Cook, stirring occasionally, for 15 to 20 min.

Add water as needed to produce a moist, but not soupy stew.

Serve over couscous or brown rice.

Optional: used canned chickpeas. You could probably use canned tomatoes as well.

Do not leave out the fresh ginger root. Store ginger root in the freezer wrapped in plastic; it grates much easier when frozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 257 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 25%
Sugars g
Protein 19g
Vitamin A 8% Vitamin C 25%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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