Vegetable Melange Couscous

by the Editors of Easy Home Cooking Magazine

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Vegetable Melange Couscous."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/vegetable-melange-couscous-recipe.htm>  24 July 2008.

Vegetable Melange Couscous Photo
Vegetable Melange Couscous
Yield: Makes 4 servings
See Cooking Videos
Ingredients:
3/4
cups mesquite chips

4
small new potatoes, cut into eighths

1/2
pound fresh green beans, trimmed and halved

2
carrots, peeled and diagonally cut into 1-inch pieces

2
plum tomatoes, chopped

1
clove garlic, minced

4
tablespoons dry white wine or water, divided

1/4
teaspoon salt, divided

1
can (15 ounces) pinto beans, rinsed and drained

1
package (10 ounces) couscous

1/2
teaspoon ground cumin

1/2
teaspoon ground cinnamon

1/4
teaspoon red pepper flakes

1
can (14-1/2 ounces) vegetable broth, heated

1/4
cup chopped fresh cilantro

Lemon peel strips for garnish



Preparation:
1.
Cover mesquite chips with water and soak for 20 minutes.
*Place food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.

2.
Combine vegetables and garlic in large bowl. Divide between 2 sheets of heavy-duty foil. Sprinkle each with 2 tablespoons wine and 1/8 teaspoon salt; seal using Drugstore Wrap technique.*

3.
Drain mesquite; sprinkle over coals. Grill packets on covered grill over medium coals 20 to 25 minutes or until vegetables are tender, turning once. Meanwhile, combine beans and 3 tablespoons water in saucepan. Bring to a boil and boil 2 to 3 minutes, stirring occasionally; remove from heat. Remove packets from grill to cool.

4.
Combine couscous, cumin, cinnamon and red pepper in 8-inch square baking dish and add hot vegetable broth; cover immediately with foil. Allow to stand 5 minutes; fluff with fork and arrange on platter. Top with vegetables and beans; sprinkle with cilantro. Garnish with strips of lemon peel, if desired.



Nutritional Information:
Serving Size:
Sodium 604 mg
Protein 22 g
Fiber 13 g
Carbohydrate 127 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 3 %
Calories 609
Dietary Exchange:
Starch 7-1/2
Vegetable 2


This recipe appears in: Vegetarian