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Couscous with Minted Pea Ragoût

30 minutes or fewer  Turnips may sound unusual in this North AfricanÂ?inspired stew, but they balance the flavor and texture of the dish.

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30 minutes or fewer 


Turnips may sound unusual in this North AfricanÂ?inspired stew, but they balance the flavor and texture of the dish.

Servings
6

Ingredients

  • 4 1/2 cups low-sodium vegetable broth
  • 1 10-oz. pkg. Parmesan-flavored instant couscous
  • 1/2 cup chopped fresh parsley
  • 3 Tbs. olive oil
  • 3 medium-sized turnips, peeled and diced
  • 3/4 tsp. ground cumin
  • 4 green onions, coarsely chopped
  • 1 10-oz. bag frozen peas
  • 1 8-oz. pkg. Italian-style baked tofu, cubed
  • 1/2 cup chopped fresh mint leaves

Preparation

Bring 2 cups broth to a boil. Put couscous, parsley and 1 Tbs. olive oil in large serving dish. Pour hot broth over mixture, stir to combine; cover, and let sit 10 minutes.

Meanwhile, heat remaining olive oil in large pot over medium heat. Add turnips, cumin and pinch of salt. Cook 5 minutes, stirring occasionally. Add green onions, peas, tofu and remaining broth. Mix in 1/4 cup mint leaves. Cook 10 minutes, uncovered, stirring occasionally.

Fluff couscous with fork. Reheat 1 minute in microwave, if necessary.

Make well in middle of couscous, and fill with ragoût. Garnish with remaining mint leaves and serve.

Nutrition Information

  • Calories 384
  • Carbohydrate Content 52 g
  • Cholesterol Content 2 mg
  • Fat Content 12 g
  • Fiber Content 7 g
  • Protein Content 19 g
  • Saturated Fat Content 2 g
  • Sodium Content 967 mg
  • Sugar Content 8 g