Couscous With Thick Tomato Vegetable Sauce
- Total Time
- 40 minutes
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Ingredients
- 1pound onions, chopped coarse
- 2large cloves garlic, chopped fine
- 1tablespoon olive oil
- 1pound yellow or red and green peppers, chopped coarse
- ½pound carrots, chopped fine
- ¾pound mushrooms, trimmed and chopped coarse
- 128-ounce can no-salt-added tomato puree
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 1cup water
- 1½cups instant couscous
Nutritional analysis per serving (4 servings)
452 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 14 grams dietary fiber; 21 grams sugars; 17 grams protein; 430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onions and garlic in hot oil in a nonstick skillet until onions soften and begin to brown.
- Step 2
Add peppers, carrots and mushrooms and continue cooking over medium heat for 15 minutes.
- Step 3
Add tomato puree, oregano, basil and water and cook over low heat for about 15 minutes longer, until flavors are well blended.
- Step 4
Meanwhile, cook couscous, following directions on package. To serve, pour the sauce over the couscous.
Private Notes