Title: SPICED VEGETABLE COUSCOUS
Categories: Middle east
Yield: 4 servings
1 3/4 c Tomato juice
3 ts Curry powder
1 ts Garlic powder
1 ts Ground coriander
1 ts Salt
1/2 ts Ground ginger
1/2 ts Ground cumin
1/4 ts Ground red pepper
1 c Water
1 c Uncooked couscous
1 c Diagonally sliced carrots
-(about 3 medium)
1/2 c Dark seedless raisins
1 1/2 c Broccoli florets
1 Red bell pepper, cut into
-1" chunks (1 cup)
1 cn Chick peas, rinsed and
-drained (15 oz)
In a 2-quart glass measure, stir together juice, curry powder, garlic
powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of
mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water.
Cover with lid and microwave on high 3-5 minutes, or until boiling.
Stir in couscous; cover and let stand 8 minutes.
Add carrots and raisins to mixture remaining in glass measure. Cover
with vented plastic wrap and microwave on high 4-6 minutes, or until
crisp tender. Add broccoli and bell pepper. Microwave on high 3-5
minutes, or until crisp tender. Stir in peas; re-cover and microwave
on high 2 minutes.
Fluff couscous with a fork and arrange in the center of a large
serving plate. Surround with vegetable mixture and serve immediately.
Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams
fat (3 percent total calories); 77 grams carbohydrates; 14 grams
dietary fiber; no cholesterol; 1,234 milligrams sodium.
