Something exotic yet simple for the Carnival

Curried Vegetable Couscous

• 1 (14½-ounce) can vegetable broth, divided
• ⅓ cup raisins
• 1 cup couscous, uncooked
• ½ (16-ounce) package assorted fresh stir-fry vegetables
• ¼ cup water
• 2 teaspoons curry powder
• ¼ teaspoon ground red pepper
• 1 (15.8-ounce) can black-eyed peas, rinsed and drained

Combine 1¼ cups broth and raisins in a small saucepan. Bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes.

Meanwhile, combine remaining broth, stir-fry vegetables, and remaining 4 ingredients in a saucepan; stir well. Cover and simmer 7 minutes or until vegetables are crisp-tender. Serve over couscous mixture.

Yield: 4 servings. 5 WW points per serving.

Prep: 4 minutes.    Cook: 11 minutes.

This recipe is from Weight Watchers Quick, Light & Healthy Cookbook.

Bon Appétit!

Comments

[Alison]

I'll definitely try this one. My recipe for couscous is great, but it takes at least two hours to cook.