Couscous with Sun-Dried Tomatoes and Carrots

This festive couscous recipe is packed with fresh vegetables, chickpeas, and herbs. It keeps well in the fridge for a week's-worth of lunches or dinners.

Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 6 servings, about 1 cup each
Ingredients:
6 cups hot water, divided use
½ medium carrot, chopped
¼ cup green beans, ends trimmed, cut in half
½ medium red bell pepper, chopped
2 cups dry whole wheat couscous
¼ cup canned chickpeas (garbanzo beans), drained, rinsed
½ medium mango, chopped
2 Tbsp. raisins
2 Tbsp. sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
Fresh cilantro (or mint or Italian parsley) (for garnish; optional)
Preparation:
1. Boil 4 cups water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrot in steamer basket; cook for 1 to 3 minutes.
2. Add green beans and bell pepper; cook for 2 to 3 minutes, or until tender-crisp. Remove from heat. Set aside.
3. Meanwhile bring remaining 2 cups water to a boil. Add couscous, stirring constantly. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
4. Add carrot mixture, chickpeas, mango, raisins, and sun-dried tomatoes to couscous; mix well.
5. Garnish with cilantro if desired.
Nutritional Information: (per serving)

Calories: 254

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 29 mg

Carbs: 53 g

Fiber: 4 g

Sugars: 5 g

Protein: 8 g