Vegetable Couscous
A Uncategorized recipe with whole wheat couscous, large onion cut in half and sliced thin, 16 oz tomatoes chopped with liquid included. Ready in 1h 20m, serves 6.
Curated byKavya Sharma🇮🇳
- 1
In a large bowl, put 2 cups of whole wheat couscous.
whole wheat couscous(2 c)large onion cut in half and sliced thin(1)large carrots cut in 1/2-inch cubeslarge stalks celery cut into 1-inch lengths(2) - 2
Pour 4 cups boiling water over it and let sit at least 15 minutes.
boiling water(4 c) - 3
Fluff with a fork and keep warm.
16 oz tomatoes chopped with liquid included(1) - 4
Saut onion and garlic in water until limp.
large onion cut in half and sliced thin(1)boiling water(4 c)garlic minced(2 cloves) - 5
Add tomatoes and their liquid, carrots, celery, turnip, spices and honey.
16 oz tomatoes chopped with liquid included(1)large carrots cut in 1/2-inch cubesmedium turnip cut into 1/2-inch cubes(1)dark honey(2 tsp)large stalks celery cut into 1-inch lengths(2) - 6
Bring to a boil.
- 7
Reduce the heat and simmer for about 20 minutes.
- 8
Then add zucchini, red pepper, raisins, apricots and chickpeas.
zucchini cut into 1/2-inch slices(1/2 lb)raisins(1/4 c)chickpeas rinsed and drained(1 can)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c) - 9
Simmer for an additional 15 minutes.
- 10
Place couscous in individual soup bowls and top with the vegetable stew.
whole wheat couscous(2 c)16 oz tomatoes chopped with liquid included(1) - 11
Garnish with chopped mint or parsley.
16 oz tomatoes chopped with liquid included(1)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c)chopped fresh mint or parsley(1/4 c) - 12
Serves 6 to 8.
Nutrition Facts
Per serving
Rate this recipe
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Vegetable Couscous
A Uncategorized recipe with whole wheat couscous, large onion cut in half and sliced thin, 16 oz tomatoes chopped with liquid included. Ready in 1h 20m, serves 6.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
In a large bowl, put 2 cups of whole wheat couscous.
whole wheat couscous(2 c)large onion cut in half and sliced thin(1)large carrots cut in 1/2-inch cubeslarge stalks celery cut into 1-inch lengths(2) - 2
Pour 4 cups boiling water over it and let sit at least 15 minutes.
boiling water(4 c) - 3
Fluff with a fork and keep warm.
16 oz tomatoes chopped with liquid included(1) - 4
Saut onion and garlic in water until limp.
large onion cut in half and sliced thin(1)boiling water(4 c)garlic minced(2 cloves) - 5
Add tomatoes and their liquid, carrots, celery, turnip, spices and honey.
16 oz tomatoes chopped with liquid included(1)large carrots cut in 1/2-inch cubesmedium turnip cut into 1/2-inch cubes(1)dark honey(2 tsp)large stalks celery cut into 1-inch lengths(2) - 6
Bring to a boil.
- 7
Reduce the heat and simmer for about 20 minutes.
- 8
Then add zucchini, red pepper, raisins, apricots and chickpeas.
zucchini cut into 1/2-inch slices(1/2 lb)raisins(1/4 c)chickpeas rinsed and drained(1 can)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c) - 9
Simmer for an additional 15 minutes.
- 10
Place couscous in individual soup bowls and top with the vegetable stew.
whole wheat couscous(2 c)16 oz tomatoes chopped with liquid included(1) - 11
Garnish with chopped mint or parsley.
16 oz tomatoes chopped with liquid included(1)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c)chopped fresh mint or parsley(1/4 c) - 12
Serves 6 to 8.
About this recipe
A Uncategorized recipe with whole wheat couscous, large onion cut in half and sliced thin, 16 oz tomatoes chopped with liquid included. Ready in 1h 20m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
