Zucchini, Pepper, Tomato Couscous

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Zucchini, Pepper, Tomato Couscous

 

1/4 cup olive oil

2 green onions, diced (including green tops)

1 medium red onion, sliced thin

1 large red bell pepper, sliced in long thin strips

1 large green bell pepper, sliced in long thin strips

1 large yellow bell pepper, sliced in long thin strips

 

4 small zucchini, sliced diagonally

6 small red potatoes (1/4 pound), halved or quartered

1 cup cooked garbanzos

1/4 cup raisins

2 large tomatoes, diced

1/2 t. coriander

1/4 t. cumin

11/2 cups couscous, prepared according to package

directions

1/3 cup slivered almonds

 

Heat oil in a large skillet. Add onions, and sauté

until translucent. Add red, green, and yellow bell

peppers, reserving two strips of each color for

garnish; sauté another 5 minutes. Add zucchini, red

potatoes, garbanzos, raisins, tomatoes, coriander, and

cumin; stir well. Cover and simmer gently until the

potatoes have cooked through (approximately 30

minutes). Let sit 15 minutes before serving, or

prepare a day ahead and refrigerate. Prepare couscous.

Reheat vegetable mixture. Place couscous on a platter,

and spoon the vegetable mixture over it. Garnish with

the reserved pepper strips. Sprinkle with slivered

almonds.

 

Serves: 10.

 

Calories per serving: 170; protein: 4 grams;

carbohydrate: 23 grams; fat: 8 grams; cholesterol: 0

milligrams.

 

 

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ParadeMark 12: 30,31

 

 

 

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