Ingredients
1 tablespoon olive oil
3/4 cup purple onion, diced
1/2 cup carrot, diced
1/2 cup turnip, diced
1/2 cup zucchini, diced
3/4 cup tomato, diced
1-2 tablespoons ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 1/2 cups low-sodium chicken broth, undiluted
1 cup couscous, uncooked
1/4 teaspoon salt
1/2 teaspoon pepper
Directions
Heat olive oil in large saucepan over medium-high heat; add onion and saute until tender. Stir in carrot, turnip and zucchini; cook 5 minutes, stirring occasionally. Add tomato, cumin, curry powder and paprika; cook 2 minutes, stirring constantly.
Add chicken broth; bring to a boil. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Stir in salt and pepper. Fluff couscous with a fork and transfer to a serving bowl. Makes 9 servings.
Each serving contains 57 calories; 2 gm fat; 77 mg sodium; 0 mg cholesterol.