Vegetable - Curried Vegetables + Couscou
Source of Recipe
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List of Ingredients
Vegetable - Curried Vegetables + Couscous
8 ounces fresh, or frozen, thawed, whole okra
1 cup chopped onion
1 teaspoon minced garlic
2 tablespoons vegetable oil
1 cup frozen, or canned, drained, whole-kernel corn
1 cup sliced mushrooms
2 medium carrots, sliced
1-1/2 teaspoons curry powder
1 cup reduced-sodium vegetable, or chicken, broth
2/3 cup couscous
1 medium tomato, chopped
Salt and pepper, to taste
Condiments: plain reduced-fat yogurt, chopped cucumber,
chopped peanuts, raisins (not included in nutritional data)
Saute okra, onion, and garlic in oil in large saucepan
5 minutes. Stir in corn, mushrooms, carrots, and curry
powder; cook 2 minutes.
Add broth to saucepan and heat to boiling; reduce heat
and simmer, covered, until vegetables are tender,
8 to 10 minutes. Stir in couscous (discard spice packet)
and tomato. Remove from heat and let stand, covered,
until couscous is tender and broth absorbed, about
5 minutes. Season to taste with salt and pepper.
Spoon couscous mixture into serving bowl; serve with condiments.
Yield: 4 Servings (about 1-1/2 cups each)
Nutritional Information Per Serving (1-1/2 cup):
Calories: 280, Fat: 7.7 g, Cholesterol: 0 mg, Sodium: 46 mg,
Protein: 7.9 g, Carbohydrate: 47.8 g
Diabetic Exchanges: 3 Vegetable, 2 Bread, 1-1/2 Fat Recipe
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