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Vegetable Couscous
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Vegetable Couscous

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 to 16 oz.) garbanzo beans, rinsed & drained
2 large tomatoes, chopped (2 cups)
1 small red bell pepper, chopped (1/2 cup)
4 medium green onions, chopped (1/4 cup)
1 clove garlic, finely chopped
1 Tbsp chopped fresh or 1 tsp. dried oregano leaves
1 tsp paprika
1 tsp olive of vegetable oil
5 cups hot cooked couscous
1/4 cup grated parmesan cheese
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Let's Make It
1
Heat all ingredients except couscous and cheese to boiling in 2-quart saucepan.
2
Serve over couscous.
3
Sprinkle with cheese.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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