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Veggies and Couscous

Recipe #281010 | 20 min | 10 min prep | SERVES 2 (Change Servings)

RECIPE BY: WiGal

Healthy, attractive, easy and quick b/c it uses the microwave. Fits a busy empty nester life style

Posted on: Jan 23, 2008

Ingredients

  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup carrot, thinly sliced
  • 1/4 cup red pepper, chopped
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • dash bottled hot pepper sauce
  • 1/2 cup spinach, coarsely chopped
  • 1/3 cup couscous, quick cooking
  • teaspoon lemon juice
  • 6 cherry tomato, quartered
  • tablespoons parmesan cheese, finely shredded
  • teaspoon dried cilantro
  • 1/4 cup mozzarella cheese, shredded
  • Directions

    1. 1
      In a 1 quart microwave safe casserole stir together broth, carrot, red pepper, onion powder, garlic powder, and bottled hot pepper sauce.
    2. 2
      Microwave, covered, on 100% for 2 to 3 minutes or until carrots are just tender, stirring once.
    3. 3
      Stir in spinach, couscous, and lemon juice.
    4. 4
      Cook, covered, on high for 1 to 1 1/2 minutes more or until spinach is just wilted and couscous has absorbed liquid. Stir in tomatoes, Parmesan, and cilantro.
    5. 5
      Sprinkle with mozzarella cheese.
    6. 6
      Let stand, covered, 1 minute or until cheese is melted.

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    Featured Reviews for This Recipe

    reviewer icon

    From: LUVMY2BOYS

    On May 15, 2008

    Pretty good! I used whole wheat couscous (not the quick cooking kind) and added 3 oz leftover tuna. Easy, quick & yummy! Thanks for sharing.

    0 people found this review helpful

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    From: Boomette

    On May 12, 2008

    This is so good. I omitted the hot pepper sauce, lemon juice and cilantro. I love the addition of mozzarella cheese. Thanks WiGal. Made for 123 hit wonders

    0 people found this review helpful

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    From: White Rose Child

    On Mar 21, 2008

    Nice yummy, healthy quick lunch. It's got an interesting blend of flavors. I did it in a casserole on the stovetop, using whole wheat couscous and subbing broccoli for spinach. As I'm vegan, I used nutritional yeast for parmesan and a storebought non-dairy mozzerella. No complaints, my mom and I enjoyed it! I forgot the hot pepper sauce but it was great anyway!

    1 person found this review helpful

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  • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 (202g)

    Recipe makes 2 servings

    Calories 206
    Calories from Fat 48 (23%)
    Amount Per Serving %DV
    Total Fat 5.3g 8%
    Saturated Fat 2.9g 14%
    Monounsaturated Fat 1.6g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 15mg 5%
    Sodium 208mg 8%
    Potassium 385mg 11%
    Total Carbohydrate 29.1g 9%
    Dietary Fiber 3.1g 12%
    Sugars 3.3g
    Protein 11.0g 22%
    Vitamin A 4157mcg 83%
    Vitamin B6 0.2mg 9%
    Vitamin B12 0.5mcg 8%
    Vitamin C 47mg 79%
    Vitamin E 0mcg 2%
    Calcium 159mg 15%
    Iron 1mg 6%

    detailed view...

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