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 1/2 cups peeled diced all-purpose potatoes (1/2-inch pieces)
- 1 cup frozen peas
- 3/4 tsp. salt
- 1 1/4 cups uncooked couscous
- 2 Tbs. chopped fresh parsley
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.
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.
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.
- Calories: 340
- Carbohydrate Content: 56 g
- Fat Content: 4 g
- Fiber Content: 7 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 544 mg