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Couscous with Vegetables
Servings: 10
Calories: 153
Protein: 7.8 g
Fat: 6.3 g
Cholesterol: 0 mg
* Ingredients:
vegetable cooking spray
1 T. margarine
1 T. garlic, minced
½ t. ground cumin
½ t. ground turmeric
¼ t. cardamom
2 quarts water
3 t. McKay's Chicken-Style Seasoning
1 cup red onion, chopped
2 14 ½-ounce cans whole tomatoes, drained and chopped
1 cup celery, sliced diagonally
2 carrots, scraped and sliced diagonally
1 medium-size sweet potato, peeled and cubed
1 sweet red pepper, cut into ½-inch pieces
2 cups turnips, cubed
2 cups zucchini, cubed
2 T. raisins
1 15-ounce can garbanzo beans, drained
10 ounces firm tofu, cubed
2 cups couscous, uncooked
2 T. almonds (lightly toasted), sliced
* Directions:
Coat a large Dutch oven with cooking spray; add margarine. Place
over medium-high heat until hot. Add garlic, cumin, turmeric, and
cardamom. Cook 2 minutes, stirring constantly.
Stir in 4 cups water, McKay's seasoning, onion, and tomatoes. Bring
mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in celery, carrot, and sweet potato; cook 5 minutes. Add sweet
pepper and turnips; cook 4 minutes. Add zucchini, raisins, garbanzo
beans, and tofu. Cook 5 minutes. Remove mixture from heat.
Bring remaining 4 cups water to a boil in medium saucepan. Remove
from heat. Add couscous; cover and let stand 5 minutes or until
couscous is tender and liquid is absorbed. To serve, place a half
cup couscous in each individual serving bowl; spoon 1 cup vegetable
mixture over each serving. Top with toasted almonds.
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entrees, main meal, food, recipes, cake, meat, vegeterian, seafood, soup
