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Diets

Potato, Pea and Couscous Hash

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.

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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.

Servings
4

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 340
  • Carbohydrate Content 56 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 7 g
  • Protein Content 11 g
  • Saturated Fat Content 1 g
  • Sodium Content 544 mg
  • Sugar Content 0 g