Couscous with 7 Vegetables
1 medium onion
3 C vegetable broth
2 carrots, peeled
2 turnips, peeled
1 sweet potato
1 red pepper
1 can garbanzo beans, drained
1 12 oz. to 15 oz. can tomato sauce
1/4 t cinnamon
1/2 t turmeric
1/4 t curry powder
pinch of saffron threads (optional)
2 C couscous (whole wheat or regular)
In a large saucepan, saute onion in a little broth until lightly browned. Add the remaining vegetable broth and bring to a boil. Cut all veggies in strips, julienne style. Transfer to a large pot and add carrots, turnips, and potato. Simmer 15 minutes. Lower heat and add zucchini and red pepper. Cook 20 minutes. Add beans, tomato sauce and spices. Cook until heated through.
In a separate pot, bring 2½ cups of water to a boil. Add couscous, cover and let stand 5-7 minutes away from heat, fluff with a fork and serve with vegetable mix on top.
4 Servings, each: Calories: 746, Fat: 4.55 g (5% cff), Carbohydrate: 155.4 g, Protein: 27.72 g.
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©2000 Dr. Neal Pinckney Healing Heart Foundation