Vegetarian Mediterranean Couscous

Dinner ready in just 35 minutes! You won't miss the meat in this one-dish Mediterranean pasta skillet recipe made using Progresso® Chick Peas and Old El Paso® Salsa!

  • prep time 35 min
  • total time 35 min
  • ingredients 13
  • servings 5

Ingredients

2
tablespoons olive oil
1 1/2
cups frozen bell pepper and onion stir-fry
2
garlic cloves, minced
1
cup sliced fresh carrots
1 1/2
cups Old El Paso® Salsa
1
(15-oz.) can Green Giant® or Old El Paso® Garbanzo Beans or Progresso® Chick Peas, drained, rinsed
1
(14 1/2-oz.) can ready-to-serve vegetable broth
2/3
cup water
1/2
cup golden raisins
1/4
teaspoon salt
3/4
teaspoon cumin
1/2
teaspoon cinnamon
1
(10-oz.) pkg. (1 1/2 cups) uncooked couscous
  • 1 Heat oil in 12-inch skillet over medium-high heat until hot. Add bell pepper and onion stir-fry and garlic; cook 3 to 5 minutes or until tender, stirring occasionally.
  • 2 Add carrots and salsa; mix well. Cook 5 to 8 minutes or until carrots are tender, stirring occasionally.
  • 3 Add beans, broth, water, raisins, salt, cumin and cinnamon; mix well. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand 5 to 10 minutes. Fluff with fork before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 3/4 Cups
    Calories
    430
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1170mg
    1170%;
    Total Carbohydrate
    78g
    78%
    (Dietary Fiber
    9g
    9%
      Sugars
    17g
    17%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    150%;
    Vitamin C
    8%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    4 Starch; 1 Fruit; 5 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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