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Couscous-Vegetable Medley
* 1/3 cup vegetable broth
* 1/3 small onion
* 1/2 medium carrot
* 1/2 cup canned, crushed tomatoes, low sodium
* 1/4 tsp. cayenne pepper
* 1/4 tsp. cumin
* 1 cup chickpeas (garbanzo beans) canned, low sodium, rinsed and drained
* 1 fresh small zucchini
* 1/3 bell pepper, green
* 2 tbsp.raisins
* 4 1/2 tbsp. dry couscous
* 4 tbsp. water
* 1 1/2 tbsp. sliced almonds
Directions:
Rinse and chop onion, carrot, bell pepper and zucchini,into bite-sized pieces, set aside. Place all the vegetables except zucchini and bell pepper in medium saucepan with canned tomatoes and half the broth. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until vegetables are tender (add more water if necessary). Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer for another 5-6 minutes. In another saucepan, bring remaining broth and water to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes; stir in almonds and fluff with fork. Serve couscous topped with vegetables.
This healthy recipe came from eDiets Vegetarian Plan. If you’re interested, take our Free Diet Profile and see if this plan is right for you.
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