Couscous and Vegetables
Yield: 4 servings
Ingredients:
- 1 ¾ cup vegetable broth
- ½ cup chopped onion
- 1 clove garlic minced
- ¾ cup fresh, frozen, or canned corn kernels
- ½ cup chopped green bell peppers
- ½ cup chopped mushrooms
- 3 cups low-sodium tomato puree
- 1 teaspoon chili powder
- 1 teaspoon balsamic vinegar
- 1 cup instant couscous
Directions:
- Heat ¼ cup of the broth in al arge skillet over medium heat. Add onion and garlic. Cook and stir over medium heat for 5 minutes. Add more liquid if necessary during this process.
- Add corn, green pepper, and mushrooms. Cook and stir for 5 more minutes.
- Add tomato puree, chili powder, and balsamic vinegar. Simmer for 15 minutes.
- While vegetables are simmering, bring the remaining 1 ½ cups broth to a boil in a saucepan. Add the couscous. Cover the pan and remove from heat. Let stand for 5 minutes.
- Spoon vegetables over couscous and serve.
Nutritional Value
Calories Per Serving: 158
Fat: 0.6 g
Cholesterol: 0 g
Protein: 6.4 g
Carbohydrates: 36g
Dietary Fiber: 5.9 g
Sodium: 81 mg