Free Recipe Braised Vegetables with Couscous

Recipe Type: G Recipes

Recipe Preparation: boil

Cooking Ingredients for Braised Vegetables with Couscous Recipe

2 ts Vegetable oil
1 c Onions; sliced
1/2 c Sliced carrot
1/2 c Sliced celery
1/2 c Sliced zucchini
1/2 lb Garbanzo beans; canned,
-rinsed and drained
1 tb Dried currants
1 pk Vegetable broth; mix
1/4 ts Paprika; or substitute
1/4 ts Ground cumin
1 ds Pepper
2 oz Couscous

Braised Vegetables with Couscous Preparation

1. In 3-quart nonstick saucepan, heat oil; add onions, carrots, celery, and zucchini and cook over high heat, stirring frequently, until onions are lightly browned, about 3 minutes. 2. Add 1 3/4 cups water, the chick-peas, currants, vegetable broth mix, paprika/substitute, cumin, and pepper. Reduce heat to low, cover, and let simmer until carrot is tender, about 10 minutes. 3. Remove 1/2 cup of broth from chick-pea mixture and pour into small saucepan. Cook broth over high heat until mixture comes to a boil; stir in couscous. Cover saucepan and remove from heat. Let stand for 5 minutes. 4. To serve, on serving platter arrange couscous; top with chick-pea mixture. NOTES : Entered to MasterCook by Ellen in Toronto, Canada. the vegetable broth is listed in weight watchers as 1 packet instant vegetable broth and seasoning mix. I will have to find a non-allergy substitute. For couscous, I will use President”s Choice whole wheat couscous, measured dry from the package. Recipe by: Weight Watchers, Simply Light Cooking, p. 110 Posted to EAT-LF Digest by Ellen Pickett <ellen@qnetix.ca> on Aug 30, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 2

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