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Title: Curried Vegetable Stew with Couscous Categories: Main course, Vegetarian*, One-dish me, Quick dishe Yield: 4 Servings 1 cn (14.5 oz) chicken or -vegetable broth 2 Cloves garlic; pressed 2 tb Lemon juice 1 1/2 ts Curry powder 1 tb Olive oil 1 md Onion; quartered & thinly -sliced 1 pk (16-oz) frozen mixed -vegetables 1 cn (15-oz) chickpeas; drained & -rinsed 1/4 c Raisins S&P; to taste 1 1/2 c Water 1 c Couscous 3 tb Chopped smoked almonds In a medium bowl, combine broth, garlic, lemon juice, and curry powder. Set aside. [Not really necessary to do this ahead.] In a large nonstick skillet, heat oil over medium-high heat. Add onion, and saute until softened and starting to brown, about 4 min. [Get the broth, etc., ready now.] Add the vegetables, chickpeas, and raisins, stir the mixture gently with a wooden spoon. Pour broth mixture over the vegetables. Cover, and bring just to a boil. Reduce heat, and simmer, covered, until veggies are tender, about 6-8 min. Season with S&P. Meanwhile, in a small saucepan, bring water to a boil. Sprinkle in couscous; cover; remove from heat; and let stand about 5 min, or until water is absorbed. Fluff couscous with a fork and divide onto serving plates. Spoon curried veggies over the top, and sprinkle with smoked almonds. Serves 4. Per serving: 333 cal, 23% from fat / 8g otal fat / 1g sat fat / 0mg chol / 14g prot / 53g carb / 665mg sodium / 10g fiber Serve with ... Sliced Plum Tomatoes with Fat-Free Ranch Dressing Whole-Wheat Pita Bread Pineapple-Orange Compote Pineapple-Orange Compote: In a large bowl, combine 2 cups fresh pineapple chunks, 1/3 cup orange juice, and dark-brown sugar to taste. Refrigerate. Sprinkle with flaked coconut, if desired, before serving. Serves 4 Recipe by: Walking Mag - Mar/Apr96 Posted to EAT-L Digest by Kaye Sykes 23, 1998 |