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Vegetable Couscous
The Best of the Best - Vol. 1 (Page: 184)
Recipe of the Month - March 2007
View past Recipes of the Month
This recipe goes both ways! If you're a vegetarian, use vegetable broth, or use chicken broth and serve this couscous dish with grilled chicken breasts that have been marinated in Italian dressing. DEE-LISHUS!
Ingredients:
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 Tbsp. olive oil
1-2 garlic cloves, minced
1 1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 cups chicken or vegetable broth
3 - 4 roma tomatoes, chopped
1 cup frozen peas
1 cup garbanzo beans (chick peas), drained
2 carrots, peeled and chopped
1 cup couscous
14 oz. can artichoke hearts, drained and quartered
1 lemon cut in wedges
fresh parsley, chopped
Instructions:
Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts - very healthy!
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