Garbanzo Couscous Pilaf

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1
tablespoon margarine or butter
1
small onion, halved, thinly sliced
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1
teaspoon cumin
1/4
teaspoon salt
1/8
teaspoon white pepper
2
cups carrot sticks (1x1/4x1/4 inches)
1
small white turnip, peeled, cut into sticks (1x1/4x1/4 inches)
1
red bell pepper, cut into 3/4-inch pieces
1
medium zucchini, cut lengthwise into quarters and sliced into 1-inch chunks
1
(15-oz.) can garbanzo beans, drained, rinsed
1 1/3
cups uncooked couscous

Directions

  1. 1 Melt margarine in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes or until light golden brown. Stir in broth, cumin, salt and pepper. Bring to a boil. Add carrots sticks; cover and cook over medium heat for 2 minutes.
  2. 2 Add turnip and bell pepper; cover and cook 1 minute. Stir in zucchini, beans and couscous. Reduce heat to low; cover and cook 5 to 10 minutes or until couscous is tender.
  3. 3 To serve, toss with fork to distribute vegetables. If desired, sprinkle with chopped fresh cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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