Braised Vegetables With Couscous Recipe

• 2 tsp vegetable oil
• 1 c. onions sliced
• 1/2 c. sliced carrot
• 1/2 c. sliced celery
• 1/2 c. sliced zucchini
• 1/2 lb garbanzo beans, canned rinsed and liquid removed
• 1 Tbsp. dry currants
• 1 pkt vegetable broth mix
• 1/4 tsp paprika or possibly substitute
• 1/4 tsp grnd cumin
• 1 dsh pepper
• 2 ounce couscous

1. 1.
2. In 3-qt nonstick saucepan, heat oil; add in onions, carrots, celery, and zucchini and cook over high heat, stirring frequently, till onions are lightly browned, about 3 min.
3. 2.
4. Add in 1 3/4 c. water, the chick-peas, currants, vegetable broth mix, paprika/substitute, cumin, and pepper.
5. Reduce heat to low, cover, and let simmer till carrot is tender, about 10 min.
6. 3.
7. Remove 1/2 c. of broth from chick-pea mix and pour into small saucepan.
8. Cook broth over high heat till mix comes to a boil; stir in couscous.
9. Cover saucepan and remove from heat.
10. Let stand for 5 min.
11. 4.
12. To serve, on serving platter arrange couscous; top with chick-pea mix.
13. NOTES : The vegetable broth is listed in weight watchers as 1 packet instant vegetable broth and seasoning mix.
14. I will have to find a non-allergy substitute.
15. For couscous, I will use President's Choice whole wheat couscous, measured dry from the package.

vegetable oil, onions, carrot, celery, zucchini, garbanzo beans, currants, vegetable broth mix, paprika, cumin, pepper, couscous

Taken from cookeatshare.com/recipes/braised-vegetables-with-couscous-90883 (may not work)