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Couscous Primavera (3.5 PTS)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Water

  2. 1 cup 237ml Couscous - uncooked

  3. 2 tablespoons 30ml Olive oil - divided

  4. 1 cup 146g / 5.1oz Broccoli florets

  5. 1 cup 146g / 5.1oz Cauliflower florets

  6. 1 cup 110g / 3.9oz Carrot - coarsely chopped

  7. 1 cup 146g / 5.1oz Red bell pepper - coarsely chopped

  8. 1/2 cup 31g / 1.1oz Onion - coarsely chopped

  9. 3 Garlic - minced

  10. 1 cup 62g / 2 1/5oz Diced tomato

  11. 1/2 cup 118ml Frozen green peas - thawed

  12. 2 tablespoons 30ml Lemon juice

  13. 1/2 teaspoon 2 1/2ml Dried basil

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/4 teaspoon 1 1/3ml Pepper

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a medium saucepan, and stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and set aside.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add broccoli and next 5 ingredients, and saute 8 minutes or until crisp-tender. Remove from heat, and stir in tomato and peas.

  3. Combine vegetable mixture and couscous in a large bowl; toss gently.

  4. Combine remaining oil, lemon juice, basil, salt, and pepper in a small bowl. Add to couscous mixture; toss gently.

  5. Yield: 6 (1 cup) servings. Per serving: 1 fat, 1 veg, 1 bread.

  6. Per serving: 200 cals; 5.1g fat; 0.7g sat fat; 0mg chol; 33.7g carb; 4.9g fiber; 61g protein; 219mg sodium

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