Couscous with Sun-Dried Tomatoes and Carrots

pinit

Ingredients:

  • 1 cup hot water
  • 1 Tbsp. medium carrot, chopped
  • 1 Tbsp. green beans, chopped
  • 1 Tbsp. red bell pepper, chopped
  • ½ cup dry whole wheat couscous
  • 1 Tbsp. canned chickpeas (garbanzo beans), drained, rinsed
  • 1 Tbsp. mango, chopped
  • 1 tsp. raisins
  • 1 tsp. sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
  • Fresh cilantro (or mint or Italian parsley) (for garnish; optional)

Directions:

  1. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrot in steamer basket; cook for 1 to 3 minutes.
  2. Add green beans and bell pepper; cook for 2 to 3 minutes, or until tender-crisp. Remove from heat. Set aside.
  3. Meanwhile bring 1 cup water to a boil. Add couscous, stirring constantly. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
  4. Add carrot mixture, chickpeas, mango, raisins, and sun-dried tomatoes to couscous; mix well.
  5. Garnish with cilantro if desired.

Nutritional Information:

  • Calories: 254
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 29 mg
  • Carbs: 53 g
  • Fiber: 4 g
  • Sugars: 5 g
  • Protein: 8 g

Couscous with Sun-Dried Tomatoes and Carrots

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *