1 3/4 cup Tomato juice
3 tsp Curry powder
1 tsp Garlic powder
1 tsp Ground coriander
1 tsp Salt
1/2 tsp Ground ginger
1/2 tsp Ground cumin
1/4 tsp Ground red pepper
1 cup Water
1 cup Uncooked couscous
1 cup Diagonally sliced carrots (about 3 medium)
1/2 cup Dark seedless raisins
1 1/2 cup Broccoli florets
1 Red bell pepper, cut into 1" chunks (1 cup)
1 can Chick peas, rinsed and drained (15 oz)
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In a 2-quart glass measure, stir together juice, curry powder, garlic powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water.
Cover with lid and microwave on high 3-5 minutes, or until boiling. Stir in couscous; cover and let stand 8 minutes.
Add carrots and raisins to mixture remaining in glass measure. Cover with vented plastic wrap and microwave on high 4-6 minutes, or until crisp tender. Add broccoli and bell pepper. Microwave on high 3-5 minutes, or until crisp tender. Stir in peas; re-cover and microwave on high 2 minutes.
Fluff couscous with a fork and arrange in the center of a large serving plate. Surround with vegetable mixture and serve immediately.
Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams fat (3 percent total calories); 77 grams carbohydrates; 14 grams dietary fiber; no cholesterol; 1,234 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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