Winter Couscous
Submitted by Erin Gaughan on Fri, 06/13/2008 - 17:42.
Ingredients:
2 cups uncooked couscous
3 cups water
½ tsp salt
2 each medium sweet potatoes
2 tbsp fresh garlic, minced
1 tsp curry powder
½ tsp dried nutmeg
2 each sweet red bell peppers, chopped
1-28 oz can tomatoes, chopped (do not drain)
½ tsp crushed red pepper
salt and black pepper
non-fat cooking spray
Instructions:
- Peel sweet potatoes and cut into half-inch cubes.
- Spray a dutch oven with non-fat cooking spray. (A dutch oven is a smooth bottom pan with
two handles made of bare or enameled cast iron or aluminum or ceramic.) - Add garlic, curry powder, nutmeg and sweet potatoes and cook over medium heat, about 5 minutes.
- Add bell peppers, increase the heat to medium-high, cover and cook for 5 minutes. Uncover and cook for 5 minutes more, stirring occasionally.
- Increase the heat to high; add tomatoes and juice. Bring to a boil and add crushed red pepper, salt and black pepper.
- Reduce the heat to low and simmer for about 15 minutes, until sweet potatoes are tender.
- Boil water on high heat in a small pot with ½ teaspoon of salt. Add couscous, cover and remove from the heat. Set aside for 5 minutes.
- Fluff with fork; spoon sweet-potato mixture over couscous and serve.
Number of Servings:
6
Nutrional Content:
Calories 204
Fat 1 g
Protein 7 g
Recipe from Wellspring Culinary Instructor Chef Erin Gaughan
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