Spicy Couscous With Leeks Chickpeas & Pepper Recipe
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Spicy Couscous With Leeks Chickpeas & Pepper
1 cup couscous
3/4 cup vegetable juice
1/2 cup water
1 tbsp olive oil
2 large leeks, cleaned, trimmed & - sliced
1/2 tsp chili powder
1 cup chickpeas, cooked & drained
1 each red bell pepper, julienned
1/4 cup cilantro, chopped
Preheat oven to 350F.
Place couscous in an ovenproof dish with a tight fitting lid. Pour the
juice & water over the couscous & stir to mix. Set aside, uncovered,
for at least 15 minutes. Then, cover the dish & bake for
20 minutes.
Saute the leeks in oil in a large skillet, for 1 minute. Stir in the
chickpeas & chili powder. Reduce heat & cover. Cook until the leeks
are soft, about another 5 minutes. Remove the lid, slightly increase
the heat & add the pepper slices. Cook for a further
3 minutes.
Mix together the sauteed vegetables with the couscous in a large
bowl. Add the cilantro & serve.
"Vegetarian Gourmet" Winter, 1995 |
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Dieting tips
If you enjoy your food, but want to become thin and also make improvements in your all round wellbeing, without doubt you ought to undertake a carefully planned solid weight loss regime. In a perfect world, this ought to incorporate 5 portions of fruit & vegetables daily and contain an appropriate combination of carbohydrate, fat, and proteins.
When people first start dieting, they frequently pick out supermarket and brand name food items claiming to be 'low fat'. To do this is most certainly a miscalculation, insofar as an item can be moderate in fats, but whilst still being elavated in carbohydrates and calories.
In planning a weight loss regime, the most important step is to try to break down ingestion of fat, refined carbohydrates and salt.
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