Veggies & Couscous



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Servings: 2 to 4
Yield: 2 main-dish or 4 side-dish serving
Related Categories: Vegetables
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Ingredients
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    1/2  cup 
    reduced-sodium chicken broth
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    1   
    small carrot, thinly sliced (1/4 cup)
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    1/4  cup 
    chopped green sweet pepper
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    1/4  teaspoon 
    onion powder
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    1/4  teaspoon 
    garlic powder
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    Dash bottled hot pepper sauce
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    1/2  cup 
    spinach, coarsely chopped
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    1/3  cup 
    quick-cooking couscous
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    1   teaspoon 
    lemon juice
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    6   
    cherry tomatoes, quartered
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    2   tablespoons 
    finely shredded Parmesan cheese
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    1   tablespoon 
    snipped fresh cilantro
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    1/4  cup 
    shredded reduced-fat or regular mozzarella cheese

Directions
1.
In a 1-quart microwave-safe casserole stir together broth, carrot, sweet pepper, onion powder, garlic powder, and bottled hot pepper sauce. Micro-cook, covered, on 100 percent power (high) for 2 to 3 minutes or until carrots are just tender, stirring once. Stir in spinach, couscous, and lemon juice.
2.
Cook, covered, on high for 1 to 1-1/2 minutes more or until spinach is just wilted and couscous has absorbed liquid. Stir in tomatoes, Parmesan, and cilantro. Sprinkle with mozzarella cheese. Let stand, covered, 1 minute or until cheese is melted. Makes 2 main-dish or 4 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 204, Fat, total (g) 4, chol. (mg) 12, sat. fat (g) 2, carb. (g) 30, fiber (g) 4, pro. (g) 11, vit. A (RE) 598, vit. C (mg) 30, sodium (mg) 299, calcium (mg) 182, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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