Info
- Course: Side Dish, Starch
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Couscous with Vegetables
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Recipe
Couscous, a staple of North African cuisine, is my all-time favorite to serve with a spicy meal. It is also a great alternative to rice.
Yield :
Serves 6
Ingredients
- 2 cups (500 mL) chicken stock
- ¾ cup (175 mL) frozen mixed vegetables
- 1¼ cups (300 mL) couscous
- ¼ cup (50 mL) slivered almonds, toasted
Directions
1. In a medium saucepan over high heat, bring stock to a boil. Add vegetables. Cook for 3 minutes. Add couscous and stir.
2. Remove from heat. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork and stir in almonds.
Notes
Serving Suggestions:
This makes a great filling for green or red bell peppers which can then be baked.
Serve with Indian Chicken Kebabs to complete the meal.
© 2002 Margaret Howard
Nutritional Information
Nutrients per serving (% daily value)
210kcal (10%)
31mg (3%)
3mg (6%)
78mcg RAE (3%)
240mg
38mg
9g
1g
4g
36g
2mg (1%)
132mg (6%)
0g (2%)
4g (5%)
1mg (6%)
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