Vegetable Melange Couscous the Editors of Publications International, Ltd.
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|
- Cover mesquite chips with water and soak for 20 minutes.
- 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.*
- 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.
- 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.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||3 %|
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