Vegetable couscous is a dish made from couscous, a type of pasta, and vegetables. It can be served as a side dish or a main course.
IN A MEDIUM SAUCE PAN, BRING 1 1/4 CUPS WATER TO A BOIL; REMOVE FROM HEAT.
STIR IN COUSCOUS AND SESAME SEEDS.
COVER AND LET STAND 5 MINUTES.
PREHEATOVEN TO 350 DEG F.
IN A MEDIUM BOWL, COMBINE TOMATOES, CARROTS, PEPPER,CUMIN AND SALT.
SPOON COUSCOUS INTO 6 CUP CASSEROLE.
SPREAD OVER BOTTOMEVENLY AND UP THE SIDES 2 INCHES.
SPOON THE MIXTURE OF VEGETABLES INTOCASSEROLE DISH.
COVER WITH FOIL AND BAKE FOR 35 TO 40 MINUTES.
MAKES 4SERVINGS, EACH 198 CALORIES, 3 g FAT, 350 mg SODIUM, 0 CHOL.
Ingredients
Directions
IN A MEDIUM SAUCE PAN, BRING 1 1/4 CUPS WATER TO A BOIL; REMOVE FROM HEAT.
STIR IN COUSCOUS AND SESAME SEEDS.
COVER AND LET STAND 5 MINUTES.
PREHEATOVEN TO 350 DEG F.
IN A MEDIUM BOWL, COMBINE TOMATOES, CARROTS, PEPPER,CUMIN AND SALT.
SPOON COUSCOUS INTO 6 CUP CASSEROLE.
SPREAD OVER BOTTOMEVENLY AND UP THE SIDES 2 INCHES.
SPOON THE MIXTURE OF VEGETABLES INTOCASSEROLE DISH.
COVER WITH FOIL AND BAKE FOR 35 TO 40 MINUTES.
MAKES 4SERVINGS, EACH 198 CALORIES, 3 g FAT, 350 mg SODIUM, 0 CHOL.
