Veggie-Topped Couscous Recipe

Name: Veggie-Topped Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, cut into thin wedges; 2 cloves garlic, minced; 1 tsp. olive oil or cooking oil; 2 c. thinly sliced carrots; 1/2 c. water; 1 tsp. dried basil, crushed; 1/2 tsp. ground cumin; 1/4 tsp. salt; 1/8 tsp. ground red pepper (optional); 2 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (2 1/2 c.); 1 (15 oz.) can garbanzo beans, rinsed and drained; 1 (14 1/2 oz.) can reduced sodium stewed tomatoes; 2 Tbsp. water; 2 tsp. cornstarch; 2 c. reduced sodium chicken broth; 1 c. couscous; 1/4 c. chopped unsalted dry roasted peanuts

Servings: persons

1 large onion, cut into thin wedges
2 cloves garlic, minced
1 tsp. olive oil or cooking oil
2 c. thinly sliced carrots
1/2 c. water
1 tsp. dried basil, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. ground red pepper (optional)
2 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (2 1/2 c.)
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (14 1/2 oz.) can reduced sodium stewed tomatoes
2 Tbsp. water
2 tsp. cornstarch
2 c. reduced sodium chicken broth
1 c. couscous
1/4 c. chopped unsalted dry roasted peanuts

1
In a large saucepan, cook onion and garlic in hot oil over medium-low heat until crisp-tender.
2
Stir in carrots, 1/2 cup water, basil, cumin, salt and, if desired, red pepper.
3
Bring to boiling.
4
Reduce heat.
5
Cover and simmer for 10 minutes.
6
Stir in zucchini, garbanzo beans and tomatoes.
7
Cover and cook for 2 minutes.
8
Stir together 2 tablespoons water and cornstarch.
9
Stir into tomato mixture.
10
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large onion, cut into thin wedges, 2 cloves garlic, minced, 1 tsp. olive oil or cooking oil, 2 c. thinly sliced carrots, and more.

Yes, Veggie-Topped Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie-Topped Couscous

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