Vegetarians and meat-eaters alike will enjoy this meatless main dish that takes just minutes to prepare. A sprinkling of curry powder and cumin lends exotic flair.
In (2-qt.) Saucepan, bring vegetable broth to a boil. Add couscous; cover and remove from heat. Let stand 5 minutes.
Using Ultimate Mandoline, grate carrot. Slice yellow squash and zucchini; cut slices in half. Finely chop onion using Food Chopper. Place vegetables in Classic Batter Bowl; press garlic into batter bowl using Garlic Press.
In (10-in.) Skillet, heat oil over medium-high heat 1-3 minutes or until shimmering. Add vegetables; cook 5-6 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in garbanzo beans, raisins, cury powder, cumin, salt and red pepper flakes; mix thoroughly with Classic Scraper. Add couscous; continue cooking 1-2 minutes or until heated through. Spoon couscous mixture into bell pepper halves. Sprinkle with parsley.
Calories 360, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 71 g, Protein 12 g, Sodium 910 mg, Fiber 10 g
4 starch (4 carb)
To steam bell peppers, place 6 cups water in (8-qt.) Stockpot. Place Steamer Insert in stockpot; cover and bring water to a boil. Cut bell peppers in half, leaving stems intact; remove seeds and membranes. Arrange bell pepper halves upright in steamer; cover and cook 6-8 minutes or until crisp-tender. Remove using Chef's Tongs.
Look for packages of couscous in the rice or pasta section of the supermarket. Couscous or granular semolina is made from durum wheat, the main ingredient in good pastas. This quick-cooking pasta is small and bead shaped. Use plain couscous, not a flavored mix, for this recipe.
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