Vegetable Garden Couscous
Ingredients
- 2 (14 1/2-ounce) cans vegetable broth, undiluted ⓘ
- 4 small round red potatoes, peeled and quartered ⓘ
- 4 medium carrots, scraped and cut into 1 1/2-inch pieces ⓘ
- Vegetable cooking spray ⓘ
- 1 tablespoon margarine ⓘ
- 1 large onion, chopped
- 2 large cloves garlic, minced ⓘ
- 1 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground turmeric ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 4 ounces fresh green beans, halved diagonally ⓘ
- 1 large sweet red pepper, seeded and cut into 1-inch pieces ⓘ
- 3 tablespoons raisins ⓘ
- 2 small zucchini, cut into 1/2-inch pieces ⓘ
- 1/2 teaspoon salt, divided ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1 cup couscous, uncooked ⓘ
- 2 tablespoons sliced almonds, toasted ⓘ
Instructions
- Combine first 3 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Remove vegetables with a slotted spoon; keep warm. Reserve 3 cups broth; set aside.
- Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion, and saute 3 to 5 minutes or until tender. Add garlic; saute 30 seconds.
- Add ginger and next 4 ingredients; stir well. (Mixture will be dry.) Gradually add 1 1/2 cups of the reserved broth, stirring constantly. Cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in 1 tablespoon Harissa.
- Add beans, red pepper, and raisins. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until beans are tender. Add zucchini and reserved potato and carrot. Cook, covered, 5 minutes or until zucchini is tender. Add 1/4 teaspoon salt and next 4 ingredients; stir mixture well.
- Bring remaining 1 1/2 cups broth and remaining 1/4 teaspoon salt to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous on a serving dish. Spoon vegetable mixture over couscous; sprinkle evenly with almonds. Serve with additional Harissa, if desired.
Nutrition & Diet Analysis (per serving)
1268
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).