Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty — with the addition of salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.
Vegetable Couscous
2015-10-28 14:29:10
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Ingredients
- Vegetable Couscous
Ingredients
- 1 onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 Tbsp. olive oil
- 1-2 garlic cloves, minced
- 1 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 2 cups chicken or vegetable broth
- 3 – 4 roma tomatoes, chopped
- 1 cup frozen peas
- 1 cup garbanzo beans (chick peas), drained
- 2 carrots, peeled and chopped
- 1 cup couscous
- 14 oz. can artichoke hearts, drained and quartered
- 1 lemon cut in wedges
- fresh parsley, chopped
Instructions
- Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
- Book Reference – The Best of the Best – Vol. 1 (Page: 184)
Instructions
- Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
Notes
- Book Reference – The Best of the Best – Vol. 1 (Page: 184)
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