Salad

Bean and Vegetable Couscous is for Salad.

Bean and Vegetable Couscous takes 10 minutes to prepare.

Bean and Vegetable Couscous takes 20 minutes to cook.

Bean and Vegetable Couscous makes 8 servings.

The ingredients for Bean and Vegetable Couscous are:

1 Tbsp Oil
2 Medium Carrots, shredded
1 Medium Onion, chopped
1 14-oz can Diced Canned Tomatoes, liquids reserved
1 15-oz can Chickpeas (or black beans, white beans, etc), drained and rinsed
1 Cup Chicken broth (or Vegetable Broth)
1 Cup Couscous
Cheese, if you want (not calculated)

Here is how you make Bean and Vegetable Couscous:

Heat oil in a saucepan with a tight-fitting lid. Add the carrot and onion and saute over medium heat until soft and golden, the longer the better. Add the garlic, tomatoes, and beans. Saute, stirring gently, until everything is heated through. Add the stock, push the veggies to the sides, and bring the liquids to a full boil. Turn off the heat, add the couscous, stir once quickly, and cover tightly.Let the pot stand, covered, at room temperature for 10 minutes to absorb the liquids and flavors. Fluff with a fork and serve warm. Can add cheese (feta is good) if you want. Serving Size: Makes 8 1-Cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JOANNE222.

The nutritional information for Bean and Vegetable Couscous is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 374.7

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 505.8 mg
• Total Carbs: 65.8 g
• Dietary Fiber: 8.5 g
• Protein: 32.3 g