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Ingredients Jump to Instructions ↓

  1. 1 Box quick-cooking couscous

  2. 1/2 teaspoon 2 1/2ml Olive oil

  3. 1 teaspoon 5ml Onion - chopped (medium)

  4. 1 teaspoon 5ml Curry powder - or to taste

  5. 1/2 teaspoon 2 1/2ml Ground cinnamon - plus

  6. 1/8 teaspoon 0.6ml Ground cinnamon

  7. 2 Garlic cloves - pressed

  8. 2 Garbanzo beans - (15 1/2 oz ea) - rinsed, drained

  9. 2 Zucchini - sliced in quarters (medium)

  10. 2 cups 125g / 4.4oz Chopped tomatoes

  11. 15-oz can diced tomatoes, drained

  12. 2 cups 125g / 4.4oz Frozen sweet corn

  13. 1/2 cup 8g / 1/3oz Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook couscous according to package directions. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring often, 4 minutes. Stir in curry powder, cinnamon and garlic, and cook 1 minute. Add zucchini, beans, tomatoes, corn and 1 cup water, and simmer, stirring occasionally, 10 minutes. If mixture is too dry, add more water as needed. Season with salt, pepper and cilantro. Fluff couscous with fork, and spoon into serving dish. Top with vegetable mixture and serve hot. This recipe yields 4 to 6 servings. Per Serving: 452 Cal; g Prot; 3g Total Fat (0 Sat. Fat); 92g Carb.; 0mg Chol; 271mg Sod.; 12g Fiber.

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