Ingredients
- 1 pound onions, chopped coarse
- 2 large cloves garlic, chopped fine
- 1 tablespoon olive oil
- 1 pound yellow or red and green peppers, chopped coarse
- ½ pound carrots, chopped fine
- ¾ pound mushrooms, trimmed and chopped coarse
- 1 28-ounce can no-salt-added tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup water
- 1 ½ cups instant couscous
- Nutritional Information
Nutritional analysis per serving (4 servings)
469 calories; 5 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 14 grams dietary fiber; 22 grams sugars; 17 grams protein; 117 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Saute onions and garlic in hot oil in a nonstick skillet until onions soften and begin to brown.
- Add peppers, carrots and mushrooms and continue cooking over medium heat for 15 minutes.
- Add tomato puree, oregano, basil and water and cook over low heat for about 15 minutes longer, until flavors are well blended.
- Meanwhile, cook couscous, following directions on package. To serve, pour the sauce over the couscous.
Dining and Cooking