Simple Vegetable Couscous - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
With such hearty vegetables, this can easily be served as a meatless main course.
Ingredients
- 4 1/2 cups water
- 2 tablespoons paprika
- 1 1/2 teaspoons ground cumin
- 1 large turnip, peeled, cut into 3/4-inch pieces
- 3 medium zucchini, cut into 3/4-inch-thick rounds
- 3 celery stalks, cut into 3/4-inch lengths
- 2 medium potatoes, peeled, cut into 3/4-inch pieces
- 3 medium tomatoes, halved, seeded, cut into 3/4-inch pieces
- 4 1/2 cups canned vegetable broth
- 2 tablespoons olive oil
- 4 cups couscous (about 24 ounces)
Instructions
- Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.
- Mound couscous on large platter. Top with vegetables. Drizzle sauce over.
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