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Receta Couscous Rimmed Vegetable Casserole
by Global Cookbook

Couscous Rimmed Vegetable Casserole
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Ingredientes

  • 1 1/2 c. vegetable broth
  • 1 c. couscous
  • 14 ounce stewed tomatoes, minced, undrained
  • 1 med yellow onion, thinly sliced
  • 6 lrg mushrooms, thinly sliced
  • 1/2 c. red bell pepper, minced
  • 1 med yellow squash, about 1/2 lb, thinly sliced
  • 1/2 c. frzn French style green beans
  • 2 med carrots, peeled, thinly sliced
  • 1 c. small broccoli florets
  • 1/2 c. cooked garbanzo beans, liquid removed
  • 1 1/2 tsp dry basil, crumbled
  • 1/4 tsp pepper

Direcciones

  1. Preheat oven to 350 degrees. Bring broth to a boil in a medium saucepan.
  2. Remove from heat and add in couscous; stir or possibly whisk till mix is thick, about 5 min. Spoon couscous into 2-qt casserole dish sprayed with nonstick coating. Push and flatten couscous up the sides to within 1/2 inch of the rim.
  3. In a saucepan over medium-low heat, bring tomatoes to a simmer; add in remaining ingredients (except couscous). Cover and simmer 5 min or possibly till vegetables are crisp-tender. Spoon vegetables gently onto couscous, cover with aluminum foil and bake 45 min.