WebVegetarian - Middle Eastern Couscous with Roasted Vegetables - Low carb and Low fat recipes, A delicious combination of squash, sweet potato, and snow peas with tasty …
Preview
See Also: Low Carb RecipesShow details
Carrots, celery, peppers and zucchini add fresh crunch and bright color. In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes.
Stir in couscous, cover, and remove from heat. After five minutes, fluff couscous with a fork, cover again, and set aside. Combine chickpeas, vegetables, water, and sherry in a frying pan. Cover and cook 10 minutes over medium heat. Add seasonings and stir. To serve, ring couscous around a platter and mound the vegetable mixture in the center.
Then you can just give the veggies a quick stir or toss halfway through cooking. Made all in one saucepan, this curried zucchini and couscous recipe is a quick side dish, perfect to serve with grilled meats. For a little sweetness, throw in a handful of raisins with the carrots. When you want pasta in no time, couscous is your best friend!
Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately. 1-1/4 cups: 272 calories, 8g fat (1g saturated fat), 0 cholesterol, 513mg sodium, 43g carbohydrate (0 sugars, 4g fiber), 8g protein.