Life

Couscous with Minted Pea Ragoût

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

30 minutes or fewer

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

Servings
SERVING

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

  1. 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.
  2. 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.
  3. Fluff couscous with fork. Reheat 1 minute in microwave, if necessary.
  4. Make well in middle of couscous, and fill with ragoût. Garnish with remaining mint leaves and serve.

Nutrition Information

  • Serving Size Serves 6
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g