Red Pepper Couscous ring-Lowfat

[Guest guest]

I meant to send this yesterday for Lowfat Monday, but forgot. I mean to

try this soon. Looks really good.

 

* Exported from MasterCook Mac *

 

Red Pepper Couscous Ring With Vegetables

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Rices and Grains Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lg Red bell peppers -- roasted

1 Garlic clove

1/2 tbsp Wine vinegar

2 c couscous

3 tbsps margarine

1/2 med Onion -- chopped

Sea salt

Freshly ground black pepper

1 c broccoli -- lightly steamed

1 c cauliflower -- lightly steamed

1/2 c carrots -- lightly steamed

1/2 c mushrooms -- lightly steamed

2 c plain yogurt

1 tbsp fresh dill

 

To roast red peppers, place under broiler or rotate over a gas flame until

skin blisters and is completely black on all sides. Place peppers in a

paper bag for 15 minutes to cool. Scrape away charred skin, then seed. In

a blender or food processor, puree peppers, garlic and vinegar. Scrape into

a bowl and set aside.

 

In a large saucepan bring 4 cups water to a boil. Stir in couscous and

margarine, cover and remove from heat. After 10 minutes, stir again to

fluff. Add red pepper puree, onion and seasonings to couscous and mix well.

Place in a lightly greased ring mold and refrigerate at least an hour. To

serve, unmold on a serving plate and fill with vegetables. Combine yogurt

and dill in a small bowl and serve as a sauce with the couscous ring.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 265 Calories; 7g Fat (22% calories from fat); 9g Protein; 42g

Carbohydrate; 7mg Cholesterol; 123mg Sodium

 

NOTES : 5 WW points

 

 

Bon Appetit,

Betsy Burtis

Derry, NH