Potato Couscous Stir-Fry is a slimmed down version of a usually rich dish. But it still captures the flavor without the caloric ingredients.
4 boiling potatoes peeled, cut into 1/2-inch cubes
Canola oil, or non-stick cooking spray
1 tablespoon butter
4 cloves garlic, minced
1-1/4 cups red onions, thinly sliced
3 cups button mushrooms, sliced
1/2 cup low-salt chicken stock
1/2 cup cooked couscous
1/2 teaspoon cumin seeds
1/4 teaspoon each ingredient: ground cumin, ground cinnamon, fresh-ground black pepper
Place cubed potatoes in saucepan; cover with water. Bring to boil over medium-high heat.
Reduce heat to medium and continue cooking about 8 minutes or until potatoes are just fork tender. Drain.
Spray a nonstick wok, regular wok, or frying pan; or lightly coat with oil. Melt butter.
Stir-fry garlic, onions, mushrooms, potatoes, and stock, covered, until vegetables are just cooked. Stir occasionally. Mix in couscous, cumin seeds, and seasonings. Serve hot.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 163; Total Fat: 1.1g; Saturated Fat: 0.2mg; Cholesterol: 0mg; Sodium: 36mg; Potassium: 375mg;
Milk: 0, Vegetables: 1.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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