Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, cut in thin wedges 1/2 C)
2 cl Garlic, minced 15 Ox can chick peas, rinsed
1 ts Olive oil or cooking oil -and drained
2 c Thinly sliced carrots 14 1/2 oz Can low sodium stewed
1/2 c Water -tomatoes
1 ts Dried basil, crushed 2 tb Cold water
1/2 ts Ground cumin 2 ts Cornstarch
1/4 ts Salt 2 c Reduced sodium chicken
1/8 ts Ground red pepper, opt. -broth
2 md Zucchini, quartered 1 c Couscous
-lengthwise and cut in 1/2" 1/4 c Chopped unsalted dry roasted
-pieces (2 -peanuts

Cook onion and garlic in hot oil in large saucepan over medium low
heat until onion is crisp tender. Stir in carrots, the 1/2 cup water,
basil, cumin, salt and, if desired, red pepper. Bring to boiling.
Reduce heat, cover and simmer 10 minutes. Stir in zucchini, chick
peas and undrained tomatoes. cover and cook for 2 minutes. Stir
together cold water and cornstarch. Stir into tomato mixture. Cook
and stir till thickened and bubbly. Cook and stir 2 minutes more.
Meanwhile, bring chicken broth to a boil in medium saucepan. Remove
from heat. Add couscous; cover and let stand 5 minutes or till liquid
is absorbed; fluff with fork. Serve vegetable mixture over hot
couscous. Sprinkle with peanuts. 4 servings.

Per serving: 423 cal., 8g fat, 0mg chol., 892mg sod., 73g carb., 17g
fiber, 16g pro., 2 vegetable, 4 bread, 1/2 meat and 1/2 fat exchanges.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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