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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 4 servings The following items or measurements are not included below: chicken and herb couscous mix 3/4 teaspoon seasoning salt |
||
| Calories 126 | ||
| Calories from Fat 104 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 163mg | 6% | |
| Potassium 320mg | 9% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 2.6g | ||
| Protein 1.8g | 3% | |
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Carnival Couscous
By: weekend cooker
Dec 22, 2008
The great combination of vegetables and seasonings makes this a grat replacement for rice.
SERVES 4 , 4 dishes
Ingredients
-
1 (5 2/3 ounce) box chicken and herb couscous mix
- 1/4 cup margarine
- 1 red sweet bell pepper, cut into tiny pieces
- 1 yellow squash, seeded, cut into tiny pieces
- 1 cup fresh broccoli florets, finely chopped
- 1 cup chopped celery
- 3/4 teaspoon seasoning salt
- 1/2 teaspoon white pepper
Directions
1
.Cook couscous according to package directions, but omit butter called for on box.2
With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender.3
Combine couscous, vegetables, and seasonings and serve.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
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- Occasion > Taste/Mood
Featured Reviews for This Recipe
From: Debbwl
On Jun 21, 2009
Made today for packing in tomorrows lunch. Had to fight off DH while it cold as he kept sneaking bites (that makes it a Carnival Couscous winner). Love all the veggies. Also thought the room temp sample was better then the hot sample. Thanks for the post.
From: KITTENCAL
On Apr 8, 2009
loved this, I also added in some fresh garlic while sauteeing and some chili flakes for heat, used half butter and olive oil for frying, we enjoyed this dish, thanks weekendC!
From: bluemoon downunder
On Mar 30, 2009
I omitted the squash and used sliced mushrooms and garlic with the other vegetables and sauteed them in butter which I prefer to use in cooking. I didn't have white pepper so I used freshly ground black pepper and I added some dried oregano, thyme, rosemary and sage. Very tasty couscous dish and so very versatile. I enjoyed some of this for today's take-to-work lunch and it was very good at room temperature so a good way to get some vegetables into my lunches! 
Made for 1-2-3 Hit Wonders.
From: duonyte
On Mar 28, 2009
Couscous is such a great alternative to potatoes or rice. I subbed zucchini for the squash and mushrooms for the celery. I reduced the salt, and next time I would use plain coucous and some poutry seasoning with just a little salt. Subbed butter for the margarine. Added some minced fresh parsley. This is a great dish to make use of seasonal veggies.
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