Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

When you need something easy that uses items you already have, try this hearty stew. Dawn McGreevey keeps Israeli couscous in her pantry, so we've used it in place of more traditional white rice.

Recipe by Cooking Light August 2003

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Yield:
2 servings (serving size: 1 1/2 cups stew, 1 1/2 teaspoons green onions, and 1 1/2 teaspoons sour cream)
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Ingredients

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Directions

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  • Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion and couscous; cook 5 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

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  • Add beans, chipotle chile, and tomatoes; cover and simmer 4 minutes or until the couscous is tender. Serve with green onions and sour cream.

Nutrition Facts

330 calories; calories from fat 16%; fat 5.7g; saturated fat 1g; mono fat 3.4g; poly fat 0.5g; protein 13.7g; carbohydrates 58.6g; fiber 10.1g; cholesterol 3mg; iron 3.8mg; sodium 1140mg; calcium 162mg.
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