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

  1. Saute onions and garlic in hot oil in a nonstick skillet until onions soften and begin to brown.
  2. Add peppers, carrots and mushrooms and continue cooking over medium heat for 15 minutes.
  3. Add tomato puree, oregano, basil and water and cook over low heat for about 15 minutes longer, until flavors are well blended.
  4. Meanwhile, cook couscous, following directions on package. To serve, pour the sauce over the couscous.

Dining and Cooking