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Yield: 5 Servings
Pour 3 cups Boiling Water over Couscous. Set aside.
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Yield: 5 Servings |
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| 216 Calories | 2.4 Grams Fat per Serving | ||
| HSC Cafeterias, WVUH | Featured on menu 5/31/02 | ||
| Amount: | Ingredients: | ||
| 1/4 lb. | Yellow Squash, cut in half lengthwise, then sliced thinly | ||
| 1/4 lb. | Zucchini, cut in half lengthwise, then sliced thinly | ||
| 1 Tbsp. | Onions, diced | ||
| 2/3 cup | Drained Chickpeas | ||
| 1/4 cup | Sliced Black Olives, drained | ||
| 1 Tbsp. | Toasted Pine Nuts | ||
| 1/4 cup | Raisins | ||
| 5.6 oz Dry | Whole Wheat Couscous | ||
| 1 tsp. | Ground Cumin | ||
| 1 tsp. | Ground Coriander | ||
| 2 2/3 cup | Diced Tomatoes | ||
| 1 clove | Diced Garlic | ||
| In medium saucepan sprayed with Pam, sauté yellow squash, onion and zucchini for 5 minutes. | |||
| Add remaining ingredients, except couscous; stir to mix. Bring to a boil, reduce heat, cover pot and simmer 5 minutes to blend flavors. | |||
| Uncover and simmer 8 to 10 minutes longer until liquid is reduced slightly. | |||
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Pour 3 cups Boiling Water over Couscous. Set aside. |
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| Add couscous to vegetable mixture just before serving. | |||