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Vegetable Melange Couscous

Vegetable Melange Couscous

Vegetable Melange Couscous


Makes 4 servings


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


  1. Cover mesquite chips with water and soak for 20 minutes.
  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

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

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