Vegetarian

Couscous is for Dinner.

Couscous takes 45 minutes to prepare.

Couscous takes 150 minutes to cook.

Couscous makes 1 servings.

The ingredients for Couscous are:

2 tbsp Extra Virgin Olive Oil
3 cup, chopped Onions, raw
4 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1.5 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)
0.5 cup, sliced Zucchini
2 clove Garlic
1 cup Spinach, cooked
0.25 cup Lemon Juice
2 cup Vegetable Broth
2 cup, dry, yields Couscous
1 cup 15 Bean Soup - 1/2 C cooked - beans only
8 grams Crushed Tomatoes
0.25 cup Peanuts, dry-roasted
0.25 cup, hulled Sunflower Seeds, without salt

Here is how you make Couscous:

1 ? tsp. Ground cumin1 tsp. Fresh ginger, grated? tsp ground cayenne pepper ? tsp ground cardamom? tsp ground coriander? tsp. Smoked paprika 2 Tbsp. Olive oil 1 Handful (about 6-8 stalks) Green onions, chopped1 yellow bell pepper, cut into 1/2 in pieces2 small-medium yellow squash, halved lengthwise and cut into ? in pieces1 zucchini, halved lengthwise and cut into ? in pieces1 large clove garlic, chopped2 cups raw, organic spinach (1 cup cooked)4-6 fresh basil leaves with stem, chopped? cup lemon juice 2 cups organic vegetable broth2 cups organic dried uncooked couscousFor the bean stew:1 20oz. Package 15- bean soup, cooked1 can ro-tel tomatoes? yellow onion, chopped1 clove garlic, chopped1 Tbsp salt1 Tbsp Chili Powder? Tbsp. smoked paprika1 Tbsp black pepperFor the garnish:? cup roasted peanuts2 Tbsp sunflower seeds1 Tbsp Siracha 1.Soak beans overnight in water. Cook in large slow cooker on until beans are soft. Once soft,Add can rotel-tomatoes, 1 clove garlic, and ? medium yellow onion to slow cooker. Cook on high until onions become clear. Add 1 Tbsp. Salt, 1 Tbsp. Black pepper, 1 Tbsp Chili Powder, and ? Tbsp smoked paprika. Beans are now done & ready to be used to top couscous!2. Bring 2 cups vegetable broth, 1 tbsp olive oil, and pinch of salt to a boil in a large pot. Stir in dried couscous. Set off heat.3. Heat 1 Tbsp Olive oil in saute pan. Add chopped summer squash with the zucchini. Sautee about 2 minutes, then add the yellow bell pepper. Sautee about 30 seconds to 1 minute, then add green onion and 1 chopped garlic clove. Sautee until all veggies are soft and onions and garlic are aromatic and beginning to brown. Add fresh ground ginger, basil, and spinach. Stir in these ingredients, then set the pan off heat. Add lid to the pan, This will allow for the spinach to wilt. Let sit for about 2 minutes.4. Fluff couscous with a fork, then stir in sauteed veggies along with Salt, ground cumin, cayenne pepper, coriander, smoked paprika, and lemon juice.5. Serve couscous topped with one cup of spicy bean stew, topped with sunflower seeds, roasted peanuts, and a bit of siracha.Serving Size: Makes 8 1-cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user ANDIMOSER6.

The nutritional information for Couscous is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,515.4

• Total Fat: 72.5 g
• Cholesterol: 0.0 mg
• Sodium: 2,235.2 mg
• Total Carbs: 390.3 g
• Dietary Fiber: 62.0 g
• Protein: 88.1 g

The dietary needs meet for Couscous is Vegan