Israeli Couscous With Vegetables Recipe
Servings: 6
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 c. Minced celery
- 1 x Clove garlic, chopped
- 1 lrg Onion, diced
- 1 x Sweet red pepper, diced
- 2 c. Cubed fresh butternut squash Or possibly Pumpkin
- 3 c. Vegetable stock Salt to taste
- 1/2 tsp Turmeric
- 1/2 tsp Cumin
- 1 2/3 c. Israeli couscous*
- 2 1/2 c. Water
- 1 c. Thinly sliced carrots
- 1 c. Sliced zucchini
- 1/2 c. Raisins
- 1/4 c. Sunflower seed kernels
Directions
- In a large skillet, heat oil over medium-high heat. Add in celery, garlic, onion, red pepper, and squash. Saute/fry, stirring continually, till onions are translucent/soft, about 5 min. Add in vegetable stock, salt, turmeric, and cumin, and continue cooking, stirring often, for about 15 min. In a medium skillet, toast couscous over medium-high heat, stirring often, for 3 to 5 min. Add in water and simmer for 10 to 15 min, stirring occasionally, till water is absorbed and couscous is tender. Add in carrots, zucchini, and raisins to simmering vegetable mix and cook till carrots are tender, about 10 min. Sprinkle with sunflower kernels and serve with couscous.
- NOTES :*A semolina pasta much like regular couscous but in a larger, pearl-like form. Israeli couscous is sold in pkgs. and in bulk in some supermarkets and natural foods stores and is available by mail order
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 63 | 38% |
| Total Fat 7.17g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 601mg | 17% |
| Total Carbs 23.82g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 12.22g | 8% |
| Protein 4.88g | 8% |
