nutritional information

Per Serving:

  • Calories: 340
  • Protein: 11 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 56 g
  • Sodium: 544 mg
  • Fiber: 7 g
Vegan

Potato, Pea and Couscous Hash

Potato, Pea and Couscous Hash

4 to 5 servings

30 minutes or fewer

Here's a colorful dinner hash that can be made in a snap thanks to quick-cooking couscous. If you have extra time, try this with fresh peas instead of frozen. Marinated veggies make a fine accompaniment to this dish.
  • 1 Tbs. olive oil
  • 1 large onion, chopped
  • 1 large green or red bell pepper, chopped
  • 1 ripe large tomato, halved, seeded and chopped
  • 1 medium clove garlic, minced
  • 1 tsp. paprika
  • 2 cups low-sodium vegetable broth
  • 1 ½ cups peeled diced all-purpose potatoes (½-inch pieces)
  • 1 cup frozen peas
  • ¾ tsp. salt
  • 1 ¼ cups uncooked couscous
  • 2 Tbs. chopped fresh parsley
  1. In large nonstick skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes. Add tomato, garlic and paprika and cook, stirring, 1 minute.
  2. Stir in broth, potatoes, peas and salt. Season with freshly ground pepper to taste. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
  3. Gradually stir in couscous, adding it in a stream, and parsley. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute. Remove from heat and let stand, covered, 5 minutes. Gently fluff hash with fork. Wait another few minutes, then serve hot.
September 2000

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