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Vegetable Couscous Ingredients: 5 stalks fresh asparagus spears 2 medium carrots, cut in julienne strips (long, thin slices) 1 cup fresh snow peas, trimmed 3/4 cup zucchini, sliced diagonally 3 teaspoon reduced-calorie margarine 1/4 teaspoon curry powder 1/4 teaspoon dried thyme 1/4 teaspoon cinnamon, ground 2 cups water 1/4 teaspoon salt 1-1/4 cups couscous, uncooked Directions: Snap off tough ends of asparagus and remove scales with a knife. Cut asparagus into 1-inch pieces and set aside. Arrange carrot in a vegetable steamer and steam for three minutes. Add asparagus and steam an additional two minutes. Add snow peas and zucchini and toss gently. Cover and steam all vegetables for one to two minutes or until crisp-tender. Transfer vegetables to a large bowl. Add 1 teaspoon margarine, curry powder, thyme and cinnamon to vegetables and toss well. Combine water, the remaining 2-teaspoons margarine and salt in a medium saucepan and bring to a boil. Remove from heat and add couscous. Cover and let stand for five minutes or until couscous is tender and liquid is absorbed. Transfer couscous to a serving platter and top with vegetable mixture. Recipe makes eight servings. Nutritional information per serving (6 ounces): Calories: 123 Total fat: 1g Saturated fat: trace Cholesterol: 0mg Sodium: 96mg Carbohydrate: 24g Protein: 4g Dietary fiber: 3g
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