Healthy Recipe:  Couscous with Sun-Dried Tomatoes and Carrots

by Beachbody

This festive couscous recipe is packed with fresh vegetables, chickpeas, and herbs. It keeps well in the fridge for a week’s-worth of lunches or dinners.

Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 6 servings, about 1 cup each

Ingredients:
6 cups hot water, divided use
½ medium carrot, chopped
¼ cup green beans, ends trimmed, cut in half
½ medium red bell pepper, chopped
2 cups dry whole wheat couscous
¼ cup canned chickpeas (garbanzo beans), drained, rinsed
½ medium mango, chopped
2 Tbsp. raisins
2 Tbsp. sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
Fresh cilantro (or mint or Italian parsley) (for garnish; optional)

Preparation:
1. Boil 4 cups water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrot in steamer basket; cook for 1 to 3 minutes.
2. Add green beans and bell pepper; cook for 2 to 3 minutes, or until tender-crisp. Remove from heat. Set aside.
3. Meanwhile bring remaining 2 cups water to a boil. Add couscous, stirring constantly. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
4. Add carrot mixture, chickpeas, mango, raisins, and sun-dried tomatoes to couscous; mix well.
5. Garnish with cilantro if desired.

Nutritional Information: (per serving)

P90X/P90X2 Portions (per serving)

P90X3 (per serving)

Body Beast Portions (per serving)

21 Day Fix (per serving)

Healthy Recipe: Couscous with Sun-Dried Tomatoes and Carrots

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

This festive couscous recipe is packed with fresh vegetables, chickpeas, and herbs. It keeps well in the fridge for a week's-worth of lunches or dinners.

Author: Francesca Kotomski

Recipe type: Side Dish

Serves: 6

Ingredients

• 6 cups hot water,
• divided use
• ½ medium carrot, chopped
• ¼ cup green beans, ends trimmed, cut in half
• ½ medium red bell pepper, chopped
• 2 cups dry whole wheat couscous
• ¼ cup canned chickpeas (garbanzo beans), drained, rinsed
• ½ medium mango, chopped
• 2 Tbsp. raisins
• 2 Tbsp. sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
• Fresh cilantro (or mint or Italian parsley) (for garnish; optional)

Instructions

1. Preparation:
2. Boil
3. cups
4. water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrot in steamer basket; cook for 1 to 3 minutes.
5. Add green beans and bell pepper; cook for 2 to 3 minutes, or until tender-crisp. Remove from heat. Set aside.
6. Meanwhile bring
7. remaining 2 cups
8. water to a boil. Add couscous, stirring constantly. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
9. Add carrot mixture, chickpeas, mango, raisins, and sun-dried tomatoes to couscous; mix well.
10. Garnish with cilantro if desired.

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