You are here

Vegetable Couscous

Fresh.n.Natural's picture
  Couscous 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Cubed carrots 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Green pepper 1 , seeded and cubed
  Green beans 1 Cup (16 tbs) (1 Inch Pieces)
  Shredded red cabbage 1 1⁄2 Cup (24 tbs)
  Broccoli flowerets 1 Cup (16 tbs) (Tiny)
  Fresh peas 1 Cup (16 tbs)
  Salt To Taste
  Vegetable broth 3 Cup (48 tbs), boiling (Homemade)
  Button mushrooms 1 Cup (16 tbs)
  Cooked dried chickpeas/Drained canned chick-peas 2 Cup (32 tbs)

1. Spread the couscous on a baking sheet, sprinkle with the water, and mix lightly with the fingers to moisten all grains.
2. Place grains in a muslin-lined colander over a pan of boiling water, or in a special couscous pot. Cover and steam for 20 minutes. Stir the grains and steam for 20 minutes longer. Stir in the butter.
3. Meanwhile, put the carrots, celery, green pepper, beans, cabbage, broccoli, and peas in a heavy saucepan. Add salt to taste and pour the broth over all. Cover and cook the vegetables until barely crisp-tender, about 10 minutes. Add the mushrooms and chick-peas and cook for 5 minutes longer.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2992 Calories from Fat 546

% Daily Value*

Total Fat 63 g96.8%

Saturated Fat 31 g155.2%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 3337.4 mg139.1%

Total Carbohydrates 502 g167.3%

Dietary Fiber 85.2 g340.7%

Sugars 56 g

Protein 111 g222.6%

Vitamin A 895.6% Vitamin C 576.8%

Calcium 60.8% Iron 131.2%

*Based on a 2000 Calorie diet

Vegetable Couscous Recipe