Couscous With Thick Tomato Vegetable Sauce
Published October 8, 1991
- Total Time
- 40 minutes
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Ingredients
1 pound onions, chopped coarse
2 large cloves garlic, chopped fine
1 tablespoon olive oil
1 pound yellow or red and green peppers, chopped coarse
½ pound carrots, chopped fine
¾ pound mushrooms, trimmed and chopped coarse
1 28-ounce can no-salt-added tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup water
1 ½ cups instant couscous
Nutritional analysis per serving (4 servings)
93 grams carbs; 464 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 14 grams fiber; 116 milligrams sodium; 17 grams protein; 22 grams sugar
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