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Southwest Couscous

2 tablespoons olive oil
4 green onions, chopped
1/2 cup red or green bell pepper, coarsely chopped
1/2 cup sliced fresh mushrooms
1/2 cup carrots, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried cilantro, or 3 tablespoons fresh cilantro, chopped
16-ounce can chick peas, rinsed and drained
3/4 cup uncooked couscous

In a large saucepan, heat olive oil over medium-high heat. Add onions, peppers, mushrooms, carrots, and garlic; sauté 2 minutes.

Stir in chicken broth, cumin, salt, pepper, cilantro and chick peas; bring to a boil. Stir in couscous; remove from heat and cover. Let stand 5 minutes or until liquid is absorbed. Fluff with fork and serve immediately.

Serves 6.

Nutritional Information
One serving provides 415 calories, 19g protein, 65g carbohydrates, 11g fiber, 10g fat, and 561mg sodium.