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Couscous with Seven Vegetables
Ingredients
-
1 1/2
cups slivered yellow onion (2 medium)
-
2
cloves garlic, minced
-
1
tablespoon olive oil
-
1
cup sliced carrots (2 medium)
-
1
cup cubed peeled sweet potato (1 small)
-
2
teaspoons ground turmeric
-
2
teaspoons ground cumin
-
1/2
teaspoon salt
-
3/4
cup water
-
1
cup sliced yellow summer squash (1 small)
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1
cup sliced zucchini (1 small)
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1
cup chopped green sweet pepper (1 large)
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3/4
cup chopped seeded tomato (1 large)
-
1
10 ounce package quick-cooking whole wheat couscous
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1/2
cup snipped fresh mint
Directions
1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, turmeric, cumin, and salt. Add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add yellow squash, zucchini, and sweet pepper. Cover and cook about 5 minutes more or until vegetables are tender. Stir in chopped tomato.
2. Meanwhile, prepare couscous according to package directions adding optional salt. Transfer couscous to a very large bowl. Add vegetable mixture; stir gently to combine. Stir in mint. Serve immediately. Makes 10 servings
Nutrition Facts
(Couscous with Seven Vegetables)
- Servings Per Recipe 10,
- Calories 159,
- Protein (gm) 5,
- Carbohydrate (gm) 31,
- Fat, total (gm) 2,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3110,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 134,
- Potassium (mg) 312,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Vegetables () 1,
- Starch () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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