Julie's Algerian-Style Parsnips with Couscous

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* Exported from MasterCook *

 

Julie's Algerian-Style Parsnips with Couscous

 

Recipe By :Kathleen Mays and Sandra Gottfried

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup couscous -- regular or whole wheat

5 1/2 cups water -- divided

1 can tomato sauce -- (16 oz)

1/2 medium onion -- minced

1 garlic clove -- minced

1 medium parsnip -- peeled and sliced

1 small turnip -- peeled and cubed

2 ribs celery -- thickly sliced

2 medium carrots -- thickly sliced

1 medium yellow summer squash -- sliced

1 medium zucchini -- sliced

1 can garbanzo beans -- (15 oz)

 

1 . In a pan bring 2 cups of the water to boil, and add couscous. Reduce heat

and let cook for about 20 minutes (or follow package directions), until all

water has been absorbed. Set aside, and keep warm.

 

2. In a large pan mix the remaining 3 1/2cups water with tomato sauce. Add

vegetables and garbanzo beans, and cook about 20 to 30 minutes, until vegetables

are tender.

 

3. Place warm couscous on a large serving platter and spoon vegetables

over the top.

 

Makes 4 servings.

 

Each serving contains about: 358 calories, 13g protein, 74g carbohydrate.

 

17g fiber, 2g fat, 0mg cholesterol, 427mg sodium.

 

 

 

 

Source:

" ROOTS A Vegetarian Bounty "

Copyright:

" 1995 Kathleen Mays and Sandra Gottfried "

 

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Per Serving (excluding unknown items): 446 Calories; 4g Fat (7.4% calories from

fat); 18g Protein; 88g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 455mg

Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

 

NOTES : Sandra is justifiably proud of the culinary skills of her daughter

Julie; this is one of her favorite recipes. Couscous can be found in most

health-food and specialty stores, and the gourmet section of some supermarkets.

Follow couscous package directions as some types cook in less than 20 minutes.

 

 

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