Vegetable-Studded Couscous

Plus: More Vegetable Recipes and Tips

  • Servings: 6
KEY: Spring, Summer, African, Moroccan, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast, Healthy, Vegetarian, Dinner

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Ingredients

  • 1 1/2 cups couscous (about 10 ounces)
  • 1 medium red onion, finely chopped
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped yellow bell pepper
  • 1/3 cup finely chopped zucchini
  • 1/3 cup dried currants
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 1/2 cups Vegetable Stock or chicken stock, or 2 cups canned chicken broth mixed with 1/2 cup water
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.
  2. In a small saucepan, bring the Vegetable Stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature.

Notes

One Serving Calories 218 kcal, Protein 7 gm, Carbohydrate 46 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.

Contributed By Published February 1997

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