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Vegetable Couscous Recipe
|Orange juice||1 1⁄4 Cup (20 tbs)|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|Non-stick cooking spray||1 Tablespoon|
|Red bell pepper||1 Large, finely chopped|
|Green onions with tops||2 , sliced|
|Garlic||2 Clove (10 gm), minced|
Serving size: Complete recipe
Calories 1516 Calories from Fat 249
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1469.6 mg61.2%
Total Carbohydrates 271 g90.2%
Dietary Fiber 19 g75.9%
Sugars 33.2 g
Protein 42 g84%
Vitamin A 108.7% Vitamin C 553.3%
Calcium 16% Iron 27.2%
*Based on a 2000 Calorie diet
Stir in couscous; cover and remove from heat.
Let stand 5 minutes.
Meanwhile, spray large nonstick skillet lightly with cooking spray.
Heat skillet over medium-high heat until hot.
Add pepper, onions and garlic.
Cook and stir 2 minutes or until pepper is softened.
Fluff couscous lightly with fork.
Stir in pepper mixture.