Summer Vegetable Couscous
Serves 8.
Note: This medley of vegetables is tossed in couscous, which is like very fine pasta. It can be found in the supermarket in the pasta aisle. From "American Favorites" by Betty Rosbottom (Houghton Mifflin Co., 399 pages, $18).
3 c. chicken broth
2 c. quick-cooking couscous
2 small zucchini
2 small yellow squash
3 tbsp. olive oil
1 c. chopped onions
1½ tbsp. finely chopped garlic
2 c. seeded, ¼-in. diced plum tomatoes
1 (15-oz.) can garbanzo beans, drained, rinsed and patted dry
2 tsp. ground cumin
¾ tsp. salt, plus more if needed
¼ tsp. cayenne pepper, plus more if needed
½ c. sliced almonds, toasted, optional
Fresh mint sprigs, optional
Bring broth to a simmer in a heavy medium saucepan over medium-high heat. Add couscous. Reduce heat to a simmer and cook until most of the liquid has been absorbed, 2 to 3 minutes. Remove from heat. Cover and let rest for 5 minutes.
Cut zucchini and yellow squash in half lengthwise, then cut each half into very thin half-circles.
Heat oil in a large, heavy skillet over medium heat. When hot, add onions and saute, stirring , until softened, about 3 minutes. Add garlic and saute for 1 minute more. Add zucchini and squash; stir and cook for 3 to 4 minutes.
Remove pan from heat and stir in couscous, tomatoes and garbanzo beans. Add cumin, ¾ teaspoon salt and ¼ teaspoon cayenne. Mix well. Add more salt and cayenne as needed.
Place in a serving dish and garnish with toasted almonds and mint sprigs, if desired.
Nutrition information per 1/8 serving, without almonds:
Calories330
Carbohydrates54 g
Protein13 g
Fat7 g
including sat. fat1 g
Cholesterol0 mg
Sodium623 mg
Calcium58 mg
Dietary fiber6 g
Diabetic exchanges per serving: 2 vegetable exch., 3 bread/ starch exch. and 1½ fat exch.
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