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Cook'n with Betty Crocker 
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Vegetable Couscous |
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Serves: 6 Print this Recipe6 servings Look for couscous where rice is sold or in the ethnic section of the supermarket. It cooks so quickly, you may find it a nice change from rice. 2 large tomatoes, chopped (2 cups) 1 small red bell pepper, chopped (1/2 cup) 1 clove garlic, finely chopped 1 (15-ounce) can garbanzo beans, drained 1/2 cup chopped green onions (5 medium) 1 tablespoon chopped fresh or 1 tsp. dried oregano leaves 1 teaspoon paprika 1 teaspoon olive or vegetable oil 5 cups hot cooked couscous 1/4 cup grated Parmesan cheese Heat all ingredients except couscous and cheese in 2-quart saucepan about 5 minutes, stirring occasionally, until hot. Serve over couscous. Sprinkle with cheese. 1 Serving: Calories 265 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 90mg; Carbohydrate 50g (Dietary Fiber 5g); Protein 12g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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