Low Carb Rice And Grains Recipes

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Spiced Vegetable Couscous Recipe


This Spiced Vegetable Couscous Recipe is one of many in our collection of Low Carb Recipes. these are culled from various sources, some my own. whilst some are low carb recipes, there are also some low fat recipes, whilst and diabetic recipes. The one thing they all have in common with this Spiced Vegetable Couscous Recipe, is that they can all be seen as diet recipes in one form or another.




Others who enjoyed this Spiced Vegetable Couscous Recipe, also visited the following sections::

  1. Rice And Grains Recipes
  2. Dessert Recipes
  3. Breakfast Recipes
  4. Candy Recipes


Spiced Vegetable Couscous




Ingredients:

1 3/4 cup tomato juice
3 tsp curry powder
1 tsp garlic powder
1 tsp ground coriander
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground red pepper
1 cup water
1 cup uncooked couscous
1 cup diagonally sliced carrots (about 3, medium)
1/2 cup dark seedless raisins
1 1/2 cup broccoli florets
1 red bell pepper, cut into 1 chunks, (1 cup)
1 can chick peas, rinsed and drained (15, oz)

Instructions:

In a 2-quart glass measure, stir together juice, curry powder, garlic
powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of
mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water.

Cover with lid and microwave on high 3-5 minutes, or until boiling.
Stir in couscous; cover and let stand 8 minutes.

Add carrots and raisins to mixture remaining in glass measure. Cover
with vented plastic wrap and microwave on high 4-6 minutes, or until
crisp tender. Add broccoli and bell pepper. Microwave on high 3-5
minutes, or until crisp tender. Stir in peas; re-cover and microwave
on high 2 minutes.

Fluff couscous with a fork and arrange in the center of a large
serving plate. Surround with vegetable mixture and serve immediately.

Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams
fat (3 percent total calories); 77 grams carbohydrates; 14 grams
dietary fiber; no cholesterol; 1,234 milligrams sodium.




Servings: 4




By eating what is sufficient man is enabled to work; he is hindered from working and becomes heavy, idle, and stupid if he takes too much. As to bodily distempers occasioned by excess, there is no end of them.
--------
JONES, Thomas Vincent