Vegetable Couscous

Vegetable Couscous

Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

1
tablespoon olive or vegetable oil
1
medium onion, sliced
2
garlic cloves, finely chopped
4
medium carrots, sliced (2 cups)
2
medium zucchini, sliced (4 cups)
1
can (15 oz) Progresso® chick peas (garbanzo beans), undrained
1
teaspoon ground coriander
1
teaspoon vegetable or chicken bouillon granules
1/2
teaspoon salt
1/4
teaspoon ground turmeric
1/8
teaspoon ground red pepper (cayenne)
6
cups hot cooked couscous
  1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
  2. Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Coriander, native to the Mediterranean and Asia, is the seed of the cilantro, or Chinese parsley, plant. Ground coriander has an aromatic, light, lemony flavor and is used in both baking and cooking.
Purchasing
Hate to peel and cut carrots? Check out the covenient precut carrots in the produce section.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 520 mg;
  • Total Carbohydrate 67 g
    • (Dietary Fiber 10 g,
  • Protein 14 g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.