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Ingredients: |
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2 cups water 1 cup Israeli couscous 2 medium carrots, sliced 1 plum tomato, chopped ¼ cup chopped onion 1 garlic clove, minced 2 cans (19 oz each) ready-to-serve tomato soup 1 can (15 oz) black beans, rinsed and drained 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry 1 tbsp minced fresh basil or 1 tsp dried basil ½ tsp salt ½ tsp dried oregano ½ tsp dried marjoram ¼ tsp pepper shredded Parmesan cheese Directions: In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion, and garlic. Bring to a boil. Reduce heat; simmer, uncovered for 10-15 minutes or until tender and water is absorbed. Stir in remaining ingredients; heat through. Sprinkle with cheese. Each 1½ cups serving (calculated without cheese) contains approximately 309 calories, 2 g fat, 0 cholesterol, 879 mg sodium, 60 g carbohydrate, 10 g fiber, 14 g protein Recipe from Taste of Home Magazine |
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