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Vegetable Melange Couscous


Vegetable Melange Couscous

Vegetable Melange Couscous

Yield

Makes 4 servings

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.
  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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