Veggie-Bean Medley over Couscous

Veggie-Bean Medley over Couscous
Veggie-Bean Medley over Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (14 oz) can fat free, reduced sodium chicken broth

  • 1 1/4

    cups water

  • 1 1/2

    cups quick cooking couscous

  • 2

    t olive oil

  • 10

    peeled baby carrots (1/2 cup sliced)

  • 1

    large onion (1 cup chopped)

  • 1

    medium zucchini (1 cup sliced)

  • 1

    medium red, yellow or orange bell pepper

  • 1

    T bottled minced garlic

  • 1

    (14 1/2 oz) can stewed tomatoes

  • 1

    (14 oz) can unsweetened, reduced fat lite coconut milk

  • 1/2

    t dried cumin

  • 1/2

    t ground cinnamon

  • 1/2

    t basil leaves

  • 1/8

    t black pepper

  • 1/8

    t powdered cayenne, or to taste

  • 1

    915 oz) can Great Northern beans

  • 1

    (8 oz) can chickpeas

  • 1

    T fresh lime juice

  • 2

    T minced, fresh cilantro leaves or parsley leaves

Directions

Bring broth and water to a boil in a covered 2 quart saucepan over high heat. Stir in couscous, cover the pan, and remove from heat until ready to serve. Meanwhile, heat oil in a 12 inch, extra deep skillet over medium heat. Slice carrots, adding them to the skillet as you cut. Peel and very coarsely chop onion, adding it to skillet as you chop. Cook, stirring from time to time. Cut zucchini, into roughly 1/4 inch thick slices, and add to skillet. Seed bell pepper, and cut into 1/4 inch thick strips. Cut strips in half and add to skillet. Add garlic. Stir and cook until vegetables begin to soften, about 2 minutes more. Stir in tomatoes with the juices, coconut milk and all of the spices. Stir well, and bring mixture to a moderate boil. Pour beans and chickpeas into a colander and rinse well. drain and shake the colander to remove as much water as possible. Add beans, chickpeas and lime juice to skillet , and stir gently to incorporate well. Cook until mixture thickens a little, about 3 minutes. To serve, fluff couscous with a fork, and spoon a bed of it into the middle of each plate. Spoon vegetables and sauce over couscous. Garnish with a sprinkle of minced cilantro or parsley,.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: