couscous? Use frozen


No


steamed brown rice instead.


Serve straight from the pot


MEDITERRANEAN VEGETABLE


STEW WITH COUSCOUS AND EGGS This is a variation on the Middle Eastern dish shakshuka. You can skip the couscous if you like and serve with crusty bread instead.


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4


1 large onion 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 2 tbsp canola oil ½ tsp crushed red pepper


WARM & HEARTY


1 (15 oz) can diced tomatoes 1 (5.8 oz) box couscous 1½ cups cherry tomatoes 4 large eggs


STEP 1 Halve and peel the onion and cut into thin slices. Dice the peppers. STEP 2 Heat the oil in a skillet and fry the sliced onion and peppers for 5 min. on medium-high heat, or until softened. Lower heat and add the crushed red pepper and canned tomatoes and cook, covered, for 10 min. Season with salt (in moderation) and pepper. STEP 3 While vegetables cook, prepare couscous according to package directions. STEP 4 Halve the cherry tomatoes and stir them into the pepper-tomato sauce. Using the back of a large spoon, make 4 indentations in the sauce. Break an egg into each indentation. Cover and cook over low heat for 5 min., or until eggs are set. Serve with couscous.


Per serving: 374 calories, 14g fat, 3g saturated fat, 253mg cholesterol, 259mg sodium, 46g carbohydrate, 6g fiber, 7g sugar, 16g protein


MARCH/APRIL 2016 109


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