Dinner

Garden vegetable couscous is for Dinner.

Garden vegetable couscous takes 10 minutes to prepare.

Garden vegetable couscous takes 20 minutes to cook.

Garden vegetable couscous makes 4 servings.

The ingredients for Garden vegetable couscous are:

1 cup water
2 medium carrots, bias-sliced
3 cloves garlic, minced
1/2 of a vegetable bouillon cube
1.5 cups snap peas
1 15.5 oz can chickpeas, rinsed and drained
1 cup quick-cooking couscous
.5 cup skim milk
1 tsp ground savory
.25 tsp garlic powder
.125 tsp black pepper
.5 cup shredded cheddar cheese

Here is how you make Garden vegetable couscous:

In a medium saucepan combine water, carrots, garlic, and bouillon. Bring to boiling; reduce heat. Cover and simmer for 6 minutes. Stir in the snap peas. Cover and simmer about 3 minutes more or just until vegetables are crisp-tender.Stir chickpeas, uncooked couscous, milk, savory, garlic powder, and pepper into vegetable mixture. Bring just to boiling. Remove from heat; cover and let stand for 5 minutes.Sprinkle with cheese. Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user LMSV2010.

The nutritional information for Garden vegetable couscous is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 375.4

• Total Fat: 6.3 g
• Cholesterol: 15.5 mg
• Sodium: 581.8 mg
• Total Carbs: 63.2 g
• Dietary Fiber: 8.4 g
• Protein: 16.2 g

The dietary needs meet for Garden vegetable couscous is Vegetarian