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Vegetable Couscous Recipe

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Vegetable Couscous Recipe

Prep Time: Cook Time:

Ingredients

  • Lemon peel, raw | 1.00 tbsp
  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Cilantro, Fresh, Chopped | 0.50 oz
  • French beans, raw | 0.75 cup
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Palm kernel oil | 2.00 tablespoon
  • Onions raw | 1.00 large
  • Carrots, raw | 1.00 medium
  • Turnips, raw | 1.00 medium
  • Vegetable chicken soup, low sodium | 2.50 cup
  • Couscous, dry | 1.00 cup
  • Tomatoes, red, raw | 2.00 medium whole 2-3/5" dia
  • Zucchini squash, with skin, raw | 2.00 medium
Nutrition Facts (Per Serving)

Calories per serving: 340.70 mg

Fat per serving: 7.60 g

Saturated fat per serving: 4.45 g

Protein per serving: 15.05 g

Sodium per serving: 97.82 mg

Cholesterol per serving: 7.03 g

Instructions

  1. Chop the zucchini and French beans. Peel and quarter the tomatoes, chop turnip and carrot and onion. De-seed and chop the sweet pepper.
  2. In a large saucepan, heat oil then fry the onion, turnip and carrot for about 4 minutes.
  3. Pour in the stock and heat until it boils. Cover and simmer for about 20 minutes.
  4. At the same time, place couscous in a bowl, moisten with little boiling water, stirring, until grains are swelled and separated.
  5. Then put the French beans, tomatoes, sweet pepper and zucchini to saucepan.
  6. Stir the lemon rind into couscous then put turmeric and mix well.
  7. Put couscous in a streamer and set it over the saucepan of vegetables.
  8. Simmer the vegetables so that the couscous steams for about 10 minutes.
  9. Pile the couscous on to serving plates. Put the vegetables and some liquid over top.
  10. Sprinkle with the coriander and serve immediately.

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