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Quick Moroccan Vegetable Stew

2 cups bouillon
1 cup whole wheat couscous
1 bag frozen onion-pepper mix
1 bag frozen mixed vegetables (i.e., broccoli, carrots & cauliflower)
1 28-ounce can Italian plum tomatoes, undrained
1 15-ounce can chick peas, undrained
2 teaspoons bouillon granules or crushed bouillon cubes
1/2 cup golden raisins
1/2 teaspoon Harissa Sauce or bottled hot pepper sauce, to taste
lemon wedges for garnish (optional)

In a large pot, combine all ingredients except the lemon wedges, bring to a boil and simmer until everything is heated through and tender; 5-10 minutes.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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