Vegetable couscous (not slowcooker, but thought I would share)

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Vegetable Couscous

 

Total preparation time: 75 minutes

4 servings

 

Vegetable cooking spray

2 teaspoons olive oil

1/2 medium onion, peeled, diced

3 cloves garlic, peeled, minced

1 red pepper, washed, cored, seeded, diced

1-28 oz can " no salt added " stewed tomatoes, with juice

4 medium carrots, peeled, sliced

1/2 teaspoon saffron threads

1 bay leaf

3/4 cup couscous

2 cups low sodium chicken or vegetable broth

6 oz button mushrooms, wiped clean, trimmed, sliced

1/2 -10 oz box frozen peas

1/4 cup chopped fresh parsley

 

Coat large nonstick skillet with vegetable cooking spray.

Heat oil over medium high heat and add onion, garlic and red pepper.

Sauté 2-3 minutes or until onion begins to soften.

Add stewed tomatoes with juice, carrots, saffron and bay leaf and bring to =

a boil.

Reduce heat and simmer 30 minutes.

Meanwhile, place couscous in a large mixing bowl and pour 2 cups broth over=

couscous.

Let sit, then toss gently every 5 minutes to prevent lumping, for 15 minute=

s. Add more liquid if necessary.

Bring the vegetable mixture back to a boil.

Add mushrooms and peas, reduce heat and simmer an additional 10 to 15 minut=

es, or until peas are tender. Remove bay leaf.

When couscous is tender and has absorbed all the liquid, heat it through by=

either placing it on a fine strainer that fits tightly over the soup pot, o=

r in microwave.

To serve, spoon the couscous into warmed wide soup bowls and top with a gen=

erous ladle of the vegetable mixture. Garnish with chopped parsley.