Veg Child--Bean Stew with Vegetables and Couscous

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Bean Stew with Vegetables and Couscous

 

Recipe By :The Vegetarian Child, Lucy Moll

Serving Size : 4 Preparation Time :0:00

Categories : The Vegetarian Child

 

Amount Measure Ingredient -- Preparation Method

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1 16 oz can kidney beans -- rinsed

1 16 oz can chickpeas -- rinsed

1 medium onion -- cut in half & sliced thinly

1 clove garlic -- minced

1 teaspoon dried oregano -- crumbled

1 tablespoon chili powder

salt and freshly ground pepper to taste

1/4 teaspoon cayenne pepper -- or to taste

2 medium carrots -- thinly sliced on the diagonal

1 green or red bell pepper -- cored & chopped

1/2 cup whole kernel corn or other vegetable of

your choice

1 28 oz can diced tomatoes

1 cup uncooked couscous

 

Combine all the ingredients except the couscous in a medium pot and cook over

medium heat until the vegetables soften, about 30 minutes. Stir in the

couscous, cover, and remove from the heat. Let sit 5 to 10 minutes before

serving.

 

S(ISBN):

" 0-399-52271-9 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 867 Calories; 9g Fat (8.9% calories from

fat); 51g Protein; 154g Carbohydrate; 53g Dietary Fiber; 0mg Cholesterol; 105mg

Sodium. Exchanges: 9 Grain(Starch); 3 Lean Meat; 3 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0