|¼ teaspoon||Salt; or to taste|
|1 tablespoon||Olive oil, plus 1 teaspoon|
|1½ cup||Vegetable stock or water; bo|
|1 medium||Onion; chopped|
|4||Cl Garlic; pressed or minced|
|1 cup||Cabbage; finely sliced|
|1 cup||Turnip; cubed|
|1 cup||Fennel bulbs; chopped|
|¼ teaspoon||Coriander seed|
|¼ teaspoon||Fennel seed|
|¼ teaspoon||Caraway seed|
|½ teaspoon||Cumin seed|
|pinch||Cayenne; or to taste|
|1 cup||Garbanzo or fava beans; cook|
|¾ cup||Bean or vegetable stock or w|
|2 tablespoons||Almonds, toasted; coarsely c|
|2||Green onions; finely chopped|
VEGETARIAN TIMES; JAN 95
Preparation Time: 30:0 Toss together couscous and ¼ teaspoon salt in a bowl. Drizzle in 1 teaspo olive oil; mix well. Pour boiling stock or water over grain, cover tightly set aside.
Heat remaining tablespoon oil in large, heaavy skillet over medium heat. Ad onion; saute until translucent, about 3 minutes. Stir in garlic and cabbage and saute until cabbage is wilted and tender, about 2 minutes. Gradually ad carrot, sweet potato, turnip and fennel.
Grind together coriander, fennel seed, caraway, cumin, termeric and cayenne add to saute. Cook about 1 minute longer, stirring constantly. Add beans an stock or water. Bring just to a simmer, cover tightly and cook until vegetables are tender, about 5 minutes.
Fluff couscous with a fork and mound on a platter or individual plates. Serve stew on top, garnished with raisins, almonds and green onion. Serves 4.
Per serving: 322 cal; 7 g prot; 7 g fat; 57 g carb; 0 chol; 378 mg sod; 11 fiber; vegan.
Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-18-95
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