Carrot Ribbons with Couscous & Tomato Mushroom Sauce

Carrot Ribbons with Couscous & Tomato Mushroom Sauce

Carrot Ribbons with Couscous and Tomato Mushroom Sauce www.eatrealsimple.com

 

Carrot Ribbons with Couscous & Tomato Mushroom Sauce

Here’s a dish that let’s you enjoy the whole grain, however you are only getting 15 carbohydrates from the grain itself. The remaining 25 carbohydrates come from the other ingredients, which are slow releasing carbs. This keeps your glycemic index in check. Per serving you are only getting a little over 200 calories for the entire dish! These Carrot ribbons with couscous and tomato mushroom sauce delivers full flavor that so satisfies a pasta craving.

Ingredients

1/2 cup water
1/4 cup red couscous, rinsed and drained
1/2 teaspoon coconut oil
1 tablespoon raw pumpkin seeds
2 whole carrots, peeled and cut into ribbons
1 tablespoon coconut oil
1/2 cup green onions, cut 1/4″ thick
2 cloves garlic, minced
1 cup mushrooms, chopped
1 cup tomato sauce
1 tablespoon Italian seasoning
2 tablespoons green onion, chopped fine
2 tablespoons carrots, chopped fine
2 tablespoons black olives, chopped fine
2 tablespoons chives , chopped fine

 Method

1. Over low/medium heat add couscous to a small saucepan. Toast stirring for 5 minutes. Add 1/2 tsp of coconut oil. Stir. (This will give you a fluffy grain). Add water bring to a boil. Reduce heat, cover, and simmer according to package directions.

Red couscous

 

                                                                                       couscous

2. Take your peeled and ribboned carrots and put in a bowl of cold water (this will keep them from turning brown). Set aside.

Ribboned Carrots - Soak in cold water.

Ribboned Carrots soaked in water

 

                                          Ribboned Carrots – Soak in cold water.

3. Meanwhile, heat coconut oil until melted in a large sauté pan.

4. Add mushrooms and sauté on low/medium heat for 5 minutes or until mushrooms are soft.

5. Add 1/2 cup of green onions and chopped garlic to mushrooms and cook on low for another 5 minutes.

6. Add tomato sauce and Italian seasoning. Cover and simmer on low for 15 minutes.

7. Strain carrot ribbons in a colander.

Strained Carrot Ribbons

 

Strained Carrot Ribbons

8. In another sauté pan, heat 1 tablespoon of coconut oil until melted. Add carrot ribbons and sauté on medium heat until slightly soft. Add cooked couscous and stir. Add pumpkin seeds.

9. Serve ribbon and couscous mixture on a plate and add mushroom tomato sauce.

10. Garnish with the green onion, carrots, and chopped black olives.

 

Chopped carrots, olives, green onions, and chives

Chopped carrots, olives, green onions, and chives

11. Add salt or pepper according to taste.

 

Source: www.eatrealsimple.com
Copyright: ACE Anti Cancer Edibles 2014

Carrot Ribbons with Couscous & Tomato Mushroom Sauce
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Carrot ribbons with couscous and tomato mushroom sauce.Tasty, filling, & low carbs make this carrot spaghetti a winner! ACE Anti Cancer Edibles. Anti cancer diet. www.eatrealsimple.com
Servings Prep Time
2 20 minutes
Cook Time
30 minutes
Servings Prep Time
2 20 minutes
Cook Time
30 minutes
Carrot Ribbons with Couscous & Tomato Mushroom Sauce
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Carrot ribbons with couscous and tomato mushroom sauce.Tasty, filling, & low carbs make this carrot spaghetti a winner! ACE Anti Cancer Edibles. Anti cancer diet. www.eatrealsimple.com
Servings Prep Time
2 20 minutes
Cook Time
30 minutes
Servings Prep Time
2 20 minutes
Cook Time
30 minutes
Ingredients
Servings:
Units:
Instructions
Couscous
  1. Over low/medium heat add couscous to a small saucepan. Toast stirring for 5 minutes. Stir. (This will give you a fluffy grain). Add 1/2 tsp of coconut oil. Add water bring to a boil. Reduce heat, cover, and simmer according to package directions.
Ribboned Carrots
  1. Take your peeled and ribboned carrots and put in a bowl of cold water (this will keep them from turning brown). Set aside.
  2. Meanwhile, heat coconut oil until melted in a large sauté pan. Add mushrooms and sauté on low/medium heat for 5 minutes or until mushrooms are soft.
  3. Add 1/2 cup of green onions and chopped garlic to mushrooms and cook on low for another 5 minutes. Add tomato sauce and Italian seasoning. Cover and simmer on low for 15 minutes.
Tomato Mushroom Sauce
  1. In another sauté pan, heat 1 tablespoon of coconut oil until melted. Add carrot ribbons and sauté on medium heat until slightly soft. Add cooked couscous and stir. Add pumpkin seeds.
  2. Serve ribbon and couscous mixture on a plate and top with the mushroom tomato sauce. Garnish with the chopped green onion, chopped carrots, and chopped black olives.
Recipe Notes

mlogo_ace_ers

Share this Recipe
Powered byWP Ultimate Recipe

Get More Updates!

Sign up to get exclusive updates & tips!

Carrot Ribbons with Couscous and Tomato Mushroom Sauce

Carrot Ribbons with Couscous & Tomato Mushroom Sauce

Carrot Stribbons with Couscous and Tomato Mushroom Sauce

                                 Carrot Ribbons with Couscous and Tomato Mushroom Sauce

One Dish Wonders

Here’s a dish that let’s you enjoy the whole grain, however you are only getting 15 carbohydrates from the grain itself. The remaining 25 carbohydrates come from the other ingredients, which are slow releasing carbs. This keeps your glycemic index in check. Per serving you are only getting a little over 200 calories for the entire dish! These Carrot ribbons with couscous and tomato mushroom sauce delivers full flavor that so satisfies a pasta craving.

Categories: One Dish Wonders

Ingredients

1/2 cup water
1/4 cup red couscous, rinsed and drained
1/2 teaspoon coconut oil
1 tablespoon raw pumpkin seeds
2 whole carrots, peeled and cut into ribbons
1 tablespoon coconut oil
1/2 cup green onions, cut 1/4″ thick
2 cloves garlic, minced
1 cup mushrooms, chopped
1 cup tomato sauce
1 tablespoon Italian seasoning
2 tablespoons green onion, chopped fine
2 tablespoons carrots, chopped fine
2 tablespoons black olives, chopped fine
2 tablespoons chives , chopped fine

 Method

  1. Over low/medium heat add couscous to a small saucepan. Toast stirring for 5 minutes. Add 1/2 tsp of coconut oil. Stir. (This will give you a fluffy grain). Add water bring to a boil. Reduce heat, cover, and simmer according to package directions.

couscous

                                                                                       couscous

  1. Take your peeled and ribboned carrots and put in a bowl of cold water (this will keep them from turning brown). Set aside.

Ribboned Carrots - Soak in cold water.

                                                                Ribboned Carrots – Soak in cold water.

  1. Meanwhile, heat coconut oil until melted in a large sauté pan.
  2. Add mushrooms and sauté on low/medium heat for 5 minutes or until mushrooms are soft.

  3. Add 1/2 cup of green onions and chopped garlic to mushrooms and cook on low for another 5 minutes.

  4. Add tomato sauce and Italian seasoning. Cover and simmer on low for 15 minutes.

  5. Strain carrot ribbons in a colander.

Strained Carrot Ribbons

Strained Carrot Ribbons

  1. In another sauté pan, heat 1 tablespoon of coconut oil until melted. Add carrot ribbons and sauté on medium heat until slightly soft. Add cooked couscous and stir. Add pumpkin seeds.
  • Serve ribbon and couscous mixture on a plate and add mushroom tomato sauce.

  • Garnish with the green onion, carrots, and chopped black olives.

  •  

    Chopped carrots, olives, green onions, and chives

    Chopped carrots, olives, green onions, and chives

    1. Add salt or pepper according to taste.

     

    Source: www.jillsreallifekitchen.com
    Copyright: ACE Anti Cancer Edibles 2014