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Couscous with Seven Vegetables

Makes: 10 servings
Prep 30 mins Cook 15 mins
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)
  • 1  cup  sliced zucchini (1 small)
  • 1  cup  chopped green sweet pepper (1 large)
  • 3/4  cup  chopped seeded tomato (1 large)
  • 1 10  ounce package  quick-cooking whole wheat couscous
  • 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,
  • cal. (kcal) 159,
  • Fat, total (g) 2,
  • carb. (g) 31,
  • Monosaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 3110,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • sodium (mg) 134,
  • Potassium (mg) 312,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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