Vegetable Couscous with Asian Vinaigrette

Categories: Asian | Main dishes

Serves: 6 Servings

Ingredients:

1 c Broccoli florets
1/2 c Green beans,cut in 3-inch
-pieces
1/4 c Soy sauce
1/4 c Rice vinegar
3 tb Chopped cilantro
2 tb Olive oil
2 tb Sesame oil
1 1/2 tb Minced ginger
1 1/2 tb Minced garlic
3/4 ts Sugar
1/2 lb Shiitake mushrooms, stems
-removed,caps sliced
1 c Snow peas,trimmed
1/2 c Thinly sliced red cabbage
1 sm Red onion,thinly sliced
1 sm Carrot, julienned
1/2 md Red bell pepper julienned
2 1/4 c Defatted Knorr's vegetable
-stock
1 c Couscous
6 tb Couscous

Instructions:
Blanch broccoli and green beans in pot of boiling salted water 2 mintues.
Drain. Rinse under cold water. Drain well.

Whisk soy sauce, vinegar, cilantro, olive oil, sesame oil, ginger, garlic
and sugar in small bowl until well blended. Season to taste with salt and
pepper.

Heat 1/4 cup soy sauce mixture in heavy large skillet over high heat. Add
broccoli, green beans and remaining vegetables and stir-fry until
crisp-tender, about 5 minutes. Add remaining soy sauce mixture and toss to
coat. Cool.

Bring broth to a boil in heavy medium saucepan. Add couscous. Remove from
heat and cover. Let stand 10 minutes. Fluff couscous with fork. Season with
salt and pepper. Cool to room temperature.

Mound couscous in center of large platter. Arrange vegetables around
couscous and serve.

Nutr. Links: 0 0 0 0 0 0 0 0 0 0 1365 0 0 0 0 0 0 0 0

Per serving: 406 Calories; 10g Fat (21% calories from fat); 12g Protein;
72g Carbohydrate; 0mg Cholesterol; 973mg Sodium

Recipe By: Bon Appetit/August 1995

Posted to EAT-L Digest 6 November 96

Date: Thu, 7 Nov 1996 11:58:56 -0500

From: "McNamara, Kelly"

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