Free Recipe Couscous-Rimmed Vegetable Casserole
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Couscous-Rimmed Vegetable Casserole Recipe
1-1/2 c Vegetable broth
1 c Couscous
14 oz Stewed tomatoes; chopped,
-undrained
1 md Yellow onion; thinly sliced
6 lg Mushrooms; thinly sliced
1/2 c Red bell pepper; chopped
1 md Yellow squash; about 1/2 lb,
; thinly sliced
1/2 c Frozen French style green
-beans
2 md Carrots; peeled, thinly
; sliced
1 c Small broccoli florets
1/2 c Cooked garbanzo beans;
-drained
1-1/2 ts Dried basil; crumbled
1/4 ts Pepper
Couscous-Rimmed Vegetable Casserole Preparation
Preheat oven to 350 degrees. Bring broth to a boil in a medium saucepan. Remove from heat and add couscous; stir or whisk until mixture is thick, about 5 minutes. Spoon couscous into 2-quart casserole dish sprayed with nonstick coating. Push and flatten couscous up the sides to within 1/2 inch of the rim. In a saucepan over medium-low heat, bring tomatoes to a simmer; add remaining ingredients (except couscous). Cover and simmer 5 minutes or until vegetables are crisp-tender. Spoon vegetables gently onto couscous, cover with aluminum foil and bake 45 minutes. Per serv: 294 cals, 2 g fat, 325 mg sod Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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