Vegan Day: Spring Couscous

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* Exported from MasterCook *

 

Spring Couscous

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 123

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups bouillon

1 cup whole wheat couscous

1/2 cup chopped canned Italian plum tomatoes

1 Vidalia onion -- chopped

2 cloves garlic -- minced

1 red or yellow or green bell pepper -- chopped

1/2 teaspoon Harissa Sauce

(see separate recipe)

plus additional for serving

1 cup sugar snap peas

ends and strings removed

1/2 cup frozen pearl onions

1/2 cup baby carrots

quartered lengthwise

1/2 pound fresh spinach -- stems removed

and leaves torn in small pieces

16 ounces canned chick peas -- drained

1/2 cup chopped fresh cilantro

OR fresh flat-leaf parsley

(or some of each)

 

Bring 2 cups of the bouillon to a boil in a small pot. Stir in the

couscous. Remove from heat, cover and let sit 5 minutes. Stir in the

chopped tomatoes and cover until ready to serve.

 

Meanwhile, cook the chopped onion, garlic, bell pepper and Harissa Sauce in

the remaining 1/2 cup of bouillon in a large pot over medium heat until

softened, about 5 minutes. Stir in the peas, pearl onions and carrots,

cover and cook over medium heat until vegetables are just crisp-tender,

about 5 minutes. Stir in the spinach, chick peas and cilantro or parsley,

cover and cook just until the spinach is wilted, about 2 minutes. Serve

over the couscous, with additional Harissa Sauce to taste.

 

Yield: 6 to 8 servings, calories: 207, fat: 2g, fiber: 7g.

 

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