Moroccan-Jewish Fish Filets with Red Peppers
INGREDIENTS:
2 ts Vegetable oil
2 md Carrots; sliced, (about 1
-cup)
1 lg Onion; chopped, (about 1
-cup)
1 lg Red bell pepper; cut into
-3/4 inch pieces, (about 1
-cup)
2 Cloves garlic; finely
-chopped
1/2 c Raisins
1 ts Pound cumin
1/2 ts Salt
1/4 ts Ground tinmeric
1/4 ts Ground cinnamon
1/8 ts Pepper
1 sm Zucchini; sliced, (about 1
-cup)
1 cn (15 to 16 ounces) garhanzo
-beans; rinsed and drained
2 tb Chopped fresh parsley
2 ts Vegetable oil
2 md Carrots; sliced, (about 1
-cup)
1 lg Onion; chopped, (about 1
-cup)
1 lg Red bell pepper; cut into
-3/4 inch pieces, (about 1
-cup)
2 Cloves garlic; finely
-chopped
1/2 c Raisins
1 ts Pound cumin
1/2 ts Salt
1/4 ts Ground tinmeric
1/4 ts Ground cinnamon
1/8 ts Pepper
1 sm Zucchini; sliced, (about 1
-cup)
1 cn (15 to 16 ounces) garhanzo
-beans; rinsed and drained
2 tb Chopped fresh parsley
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequenty, until zucchini is tender. Serve topped with parsley I Serving % Daily Value: calories 220 vitamin A 58% Calories from fit 35 Vitamin C 40% Fat, g 4 calcium 8% Saturated, g I Iron 20% cholesterol, mg 0 Soctium, mg 440 Carbohydrate, g 44 Dietary Fiber, g Protein, g Scanned by Sandy Betty Crocker's New Choices
Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequenty, until zucchini is tender. Serve topped with parsley I Serving % Daily Value: calories 220 vitamin A 58% Calories from fit 35 Vitamin C 40% Fat, g 4 calcium 8% Saturated, g I Iron 20% cholesterol, mg 0 Soctium, mg 440 Carbohydrate, g 44 Dietary Fiber, g Protein, g Scanned by Sandy Betty Crocker's New Choices