Spicy Vegetable Couscous
Yield
4 servingsPrep
5 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
yellow summer squash
diced |
*
|
| ½ | cup |
zucchini
diced |
|
| ½ | cup |
red onion
diced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 3 | cups |
couscous
cooked in chicken broth |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
yellow summer squash
diced |
*
|
| 118 | ml |
zucchini
diced |
|
| 118 | ml |
red onion
diced |
|
| 1 | each |
garlic cloves
minced |
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
curry powder
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 7.1E+2 | ml |
couscous
cooked in chicken broth |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
Directions
Heat oil in a large skillet, and sauté squash, zucchini, red onion, and garlic for 5 min.
Stir in garbanzos and spices.
Then gently stir in the cooked couscous.
Cook until hot, about 8 min.
Garnish with parsley before serving.
