Couscous Primavera
INGREDIENTS:
Pilaf:
1 tb Extra virgin olive oil
1/2 ts Coriander seeds
2/3 c Diced red bell pepper
1/4 ts Cayenne
1/4 ts Ground cinnamon
3 c Water or vegetable stock
1 1/2 c Uncooked couscous
Salt and pepper -- to taste
4 tb Chopped fresh mint
(or 2tbl chopped fresh
Thyme)
Saffron Cream:
1/2 c Neufchatel cheese or cream
Cheese
1/3 c Low-fat yogurt
pn Saffron threads -- crushed
Pilaf:
1 tb Extra virgin olive oil
1/2 ts Coriander seeds
2/3 c Diced red bell pepper
1/4 ts Cayenne
1/4 ts Ground cinnamon
3 c Water or vegetable stock
1 1/2 c Uncooked couscous
Salt and pepper -- to taste
4 tb Chopped fresh mint
(or 2tbl chopped fresh
Thyme)
Saffron Cream:
1/2 c Neufchatel cheese or cream
Cheese
1/3 c Low-fat yogurt
pn Saffron threads -- crushed
Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds and fry until toasted. Stir in bell pepper, cayenne, and cinnamon; saute until barely tender, about 4 minutes. Pour in water or stock and bring to a boil. Stir in couscous, cover and remove from heat. Let sit 10 to 15 minutes.
Couscous is ready when grains swell and liquid is absorbed. If liquid remains, return to low heat briefly and cook until absorbed. Season with S&P and mint (or thyme).
Saffron Cream: Combine neufchatel or cream cheese, yogurt, and saffron in a blender or food processor. Blend until creamy. Serve on the side.
Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / Carb 21g / Chol 8 mg / Sodium 219mg / Fiber 3g
Couscous is ready when grains swell and liquid is absorbed. If liquid remains, return to low heat briefly and cook until absorbed. Season with S&P and mint (or thyme).
Saffron Cream: Combine neufchatel or cream cheese, yogurt, and saffron in a blender or food processor. Blend until creamy. Serve on the side.
Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / Carb 21g / Chol 8 mg / Sodium 219mg / Fiber 3g