VEGETABLE COUSCOUS

Vegetable Couscous image

Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.

Provided by Betty Crocker Kitchens

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, sliced
2 garlic cloves, finely chopped
4 medium carrots, sliced (2 cups)
2 medium zucchini, sliced (4 cups)
1 can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
1 teaspoon ground coriander
1 teaspoon vegetable or chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper (cayenne)
6 cups hot cooked couscous

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

Nutrition Facts : Calories 330, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

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