Steps:
- Combine the couscous with 2 cups water and the bouillon cube in a wide skillet or stir-fry pan. Bring to a simmer, then cover and let stand off the heat for 5 to 10 minutes, or until the water is absorbed.
- Add the remaining ingredients, stir together well, then cook, stirring frequently, for 2 to 3 minutes longer. Transfer to a serving bowl, and serve at once.
- Menu Suggestions
- An Indian-style legume or vegetable dish goes well with this easy grain preparation. Just ahead in this chapter, you'll find Chana Masala (page 99), a curried chickpea dish. Add a salad of diced tomatoes and cucumbers (with chopped fresh dill or cilantro, if you'd like) in a creamy vegan dressing, and pass around some chutney (store-bought or Apricot Chutney, page 225).
- This also teams well with earthy lentil dishes like Stewed Lentils with Soy Sausage (page 108) or Lentils with Greens and Sun-Dried Tomatoes (page 111). The tomato and cucumber salad described above will complement this meal as well.
- See the menu with Black and White Beans with Citrus and Mint (page 102).
- nutrition information
- Calories: 414
- Total Fat: 16g
- Protein: 11g
- Carbohydrates: 59g
- Fiber: 6g
- Sodium: 90mg
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