Couscous with Italian Vegetable Ragout

295 kCals, 1.4 g fat, 5.9 g fiber

Yield: 7 servings ( Serving Size: servings )
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  • 1 can(s) chick peas, rinsed and drained
  • 2 box(es) couscous or 7 cups
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1 teaspoon(s) Italian seasoning
  • 28 ounce(s) Italian style stewed tomatoes
  • 1 onion, chopped
  • 1/4 teaspoon(s) salt
  • 4 zucchini, thinly sliced


  1. Cook couscous.

  2. Combine first 7 ingredients in a large skillet. Bring to a boil and cover.

  3. Reduce heat and simmer, stirring occasionally. Uncover and simmer 5 minutes or until most of liquid evaporates.

  4. Top couscous with vegetable mixture.
November 2011

This recipe is a personal recipe added by Cakeswallace and has not been tested or endorsed by MyRecipes.

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