- 1/4 cup chopped onion
- 1-1/2 teaspoons canola oil
- 1/4 cup sliced fresh mushrooms
- 1/4 cup shredded carrot
- 1 garlic clove, minced
- 1/4 teaspoon minced fresh gingerroot
- 1/2 cup chicken broth
- 3/4 teaspoon soy sauce
- 3/4 teaspoon lemon juice
- 1/3 cup uncooked couscous
- In a saucepan, saute onion in oil for 1 minute. Stir in the mushrooms, carrot, garlic and ginger. Cook and stir until vegetables are almost tender. Stir in the broth, soy sauce and lemon juice. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.
Originally published as Vegetable Couscous in Cooking for One or Two Cookbook 2003, p250
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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