User llendril wanted to make something that would use up what she had in the fridge and still be delicious, so she turned to the Bon Appétit cookbook for a Vegetable Couscous recipe and ended up with an amazing and healthy lunch. Lucky for us she posted it in the healthy recipe group.
Learn about llendril's adventure in cooking and how to make this tasty recipe, just
Here's what llendril had to say:
in the grocery store, there are two sections that i can just linger in all day long. one is the baking aisle (*sigh*) and the other is the produce section. i love to stare at the vegetables, have a new one strike my fancy, take my time choosing the best of the store's selection. it's even better at wild oats and whole foods. maybe they take a clue from disneyland (at the park, they intentionally waft the scent of vanilla through the air on main street. it's not actually coming from the ice cream shop) and purposefully create the aroma, but i am struck with absolute glee every time i walk into their produce sections. it's the fresh herbs, the greens, the fennel . . . i want to buy it all. and sometimes i end up buying more than i could possibly eat before it goes bad . . .
i didn't want that to be the case, so yesterday i wanted to make something that would use up what i had in the fridge and still be delicious. the bon appétit cookbook helped me out in that endeavor, and my lunch ended up being amazing.
adapted from the bon appétit cookbook, copyright 2006
* 2 tablespoons olive oil
* 1 large onion, coarsely chopped
* 1 leek (white part and slightly into the green), chopped
* a pinch of celery seed
* 1 large red bell pepper, roasted and coarsely chopped
* 2 carrots, peeled, cut into 1/4-1/2 inch rounds
* 3/4 eggplant, cubed
* 1/2 fennel bulb, thinly sliced
* 1 zucchini, quartered lengthwise, cut into 1 inch pieces
* 2 cups chicken broth, fat-free and low sodium
* 1/3 cup golden raisins
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon tumeric
* 1.25 cups couscous
* salt and pepper to taste (my personal taste called for none of either)
1) heat oil in heavy large saucepan over medium heat. add onion, leeks, and celery seed. sauté 5 minutes
2) add bell pepper, carrots, eggplant, and fennel. sauté 5 minutes
3) add zucchini. cook 5 minutes, stirring occasionally
4) add broth, raisins, cinnmon, and tumeric. bring to boil
5) mix in couscous. cover and remove from heat. let stand 10 minutes
6) fluff couscous with a fork when the 10 minutes are up. add salt and pepper as desired and serveADVERTISEMENT
the original recipe calls for red bell peppers (not roasted), onion, carrots, and zucchini. as i mentioned before, i rebecca-ized this up a lot by throwing in whatever i happened to have on hand (with the exception of things that i really didn't think would go well). the result? i thought it was fantastic. it's bursting with veggies, with the couscous being a nice bit of consistent texture as well as a vehicle through which the broth, cinnamon, and tumeric flavors could really shine (especially the cinnamon. oh, it was just divine). the large diversity in vegetables allowed for a completely different taste combination in most every bite. and by using 1/3 cup of raisins instead of the initial called-for full cup, i was able to be pleasantly surprised each time one of the tiny, sweet morsels found its way into my mouthful of couscous.
i found this dish to be lovely. it is given as a side dish option in the cook book, but i thought it would make a nice light lunch on its own. and for being so scrumptious, i almost couldn't believe that the portion pictured clocked in at under 300 calories and under 5 grams of fat. nice.
Yum! Thanks for sharing and kudos on the lovely pictures, they look straight out of a cookbook. Have healthy recipes that you want to share too? Then join Lite'n it Up - Healthy Recipe Group to share and you'll also have access to tons of tasty and healthy recipes already posted in the group. This recipe for a Green Bean Jicama Salad posted by user Lucky Penny makes my mouth water!