Garden Bounty Couscous

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* Exported from MasterCook *

 

Garden Bounty Couscous

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 152

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup water

2 medium carrots -- bias-sliced (1 cup)

1 medium onion -- chopped (1/2 cup)

1 teaspoon vegetable bouillon granules

1 1/2 cups fresh pea pods -- halved crosswise

15 1/2 ounces canned reduced-sodium garbanzo beans -- rinsed and

drained

1 cup couscous

1/2 cup skim milk

1 tablespoon snipped fresh savory

OR 1 teaspoon dried savory -- crushed

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1/2 cup shredded reduced-fat Monterey Jack cheese -- (2

ounces)

 

Although couscous looks like a grain, it is actually tiny pasta. In

Morocco, where it originated, it is prepared with a variety of vegetables

and meats and is served in some form at almost every meal.

 

In a medium saucepan combine the water, carrots, onion, and vegetable

bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 6

minutes. Stir in the pea pods. Continue cooking, covered, about 3 minutes

more or until vegetables are just crisp-tender.

 

Stir in the garbanzo beans, couscous, milk, savory, garlic powder, and

pepper. Heat just to boiling. Remove from heat; cover and let stand for 3

minutes. Divide mixture among 4 bowls or plates. Sprinkle with Monterey

Jack cheese. Makes 4 main-dish servings.

 

Start to finish: 30 minutes

 

Per serving: 351 Calories; 5 G Total fat; 2 G Saturated fat; 11 MG

Cholesterol; 468 MG Sodium; 59 G Carbohydrate; 14 G Fiber; 18 G

Protein. Exchanges: 3 starch, 2 vegetable, 1 lean meat.

 

 

 

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