Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 I have been looking for more ways to use couscous. Mae Jean , Lee <paisleytrees wrote: > > Buttery Vegetbvle Couscous > > 2 cups fresh chopped vegetables (any combination, red > bell pepper, onion, broccoli flowerets, pea pods, > carrots, asparagus, etc.) > 1 cup sliced fresh mushrooms > 1 (14 1/2-ounce) can vegetable broth > 2 tablespoons light butter or margarine > 1 tablespoon chopped fresh herbs (basil, thyme, > tarragon, sage, etc.) > 1 cup uncooked couscous > > Combine vegetables, mushrooms, broth, light butter and > herbs in 2-quart saucepan. Cook over medium-high heat > until mixture comes to a boil. > Reduce heat to medium-low. Cook until vegetables are > crisply tender (5 to 7 minutes). > Stir in couscous. Cover; remove from heat. Let stand 5 > to 7 minutes or until broth is absorbed. Season with > salt and pepper to taste. > Makes 8 (1/2 cup) servings > > Nutrition Facts (1 serving): Calories: 130 Fat: 2 g > Cholesterol: 5 mg Sodium: 240 mg Carbohydrates: 24 g > Dietary Fiber: 1 g Protein: 4 g > > > > > > ____________________ ______________ > Shape in your own image. Join our Network Research Panel today! http://surveylink./gmrs/_panel_invite.asp?a=7 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 I also am always looking for new ideas for couscous. So thanks for sharing. Barbara from Montreal -- In , " Mae Jean " <gran_mae wrote: > > I have been looking for more ways to use couscous. > > Mae Jean > > , Lee <paisleytrees@> wrote: > > > > Buttery Vegetbvle Couscous > > > > 2 cups fresh chopped vegetables (any combination, red > > bell pepper, onion, broccoli flowerets, pea pods, > > carrots, asparagus, etc.) > > 1 cup sliced fresh mushrooms > > 1 (14 1/2-ounce) can vegetable broth > > 2 tablespoons light butter or margarine > > 1 tablespoon chopped fresh herbs (basil, thyme, > > tarragon, sage, etc.) > > 1 cup uncooked couscous > > > > Combine vegetables, mushrooms, broth, light butter and > > herbs in 2-quart saucepan. Cook over medium-high heat > > until mixture comes to a boil. > > Reduce heat to medium-low. Cook until vegetables are > > crisply tender (5 to 7 minutes). > > Stir in couscous. Cover; remove from heat. Let stand 5 > > to 7 minutes or until broth is absorbed. Season with > > salt and pepper to taste. > > Makes 8 (1/2 cup) servings > > > > Nutrition Facts (1 serving): Calories: 130 Fat: 2 g > > Cholesterol: 5 mg Sodium: 240 mg Carbohydrates: 24 g > > Dietary Fiber: 1 g Protein: 4 g > > > > > > > > > > > > > ____________________ > ______________ > > Shape in your own image. Join our Network Research Panel > today! http://surveylink./gmrs/_panel_invite.asp?a=7 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 Enjoy, I know when I run across a recipe for couscous I test it out fast since I don't see them often. , " barbara " <bpurdy13 wrote: > > I also am always looking for new ideas for couscous. So thanks for > sharing. > Barbara from Montreal Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.