Vegetable Studded Couscous Recipe

Free Recipe Vegetable Studded Couscous

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Vegetable Studded Couscous Recipe

1-1/2 c Couscous
1 md Red onion; finely chopped
1/3 c Celery; finely chopped
1/3 c Red bell pepper; finely
-chopped
1/3 c Yellow bell pepper; finely
-chopped
1/3 c Zucchini; finely chopped
1/3 c Dried currants
1/2 c Italian parsley; finely
-chopped
2-1/2 c Vegetable stock
Salt and pepper; to taste

Vegetable Studded Couscous Preparation

In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley. In a small saucepan, bring the vegetable stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature. Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g Carbohydrate; 1mg Cholesterol; 703mg Sodium Recipe by: Food and Wine, February 1997 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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