Cous cous with seven vegetables (maralyn's version)

Yield: 1 Servings

Measure Ingredient
1 large Onion; chopped
½ pack (150g) sundried tomatoes; *1
2 mediums Carrots; cut in half, sliced in batons
1 \N Red pepper; sliced in batons
½ \N Butternut squash; peeled and cubed
1 large Zucchini; sliced into batons similar size to carrots
15 ounces Beans; canned *2
1 \N Handfull sultanas; (optional)
\N \N Cous cous; *3
1 \N Vegetable stock cube
4 ounces Tomato juice; approx *4
\N \N Chili to taste
2 teaspoons Dried parsley
1 teaspoon Coriander; (cilantro)
1 teaspoon Black pepper
1 teaspoon Turmeric
1 \N Piece ginger; 1\" square, sliced
\N \N Or 1 tsp dried ginger
\N \N Salt; to taste *5

Cous cous is Morocco's national dish and seven is a lucky number there so seven vegetables are used

Note 1: prepare as directed take care with seasoning as they are very salty Note 2: (I used red and black as I had them in the freezer) Note 3: I used one flavoured with herbs and garlic Note 4: (I used some tinned that I had put through processor/juicer) Note 5: but take care as sundried tomatoes are salty In large pan put onion, sundried tomatoes, stock cube about ½ pint water, tomato juice and seasoning.Cook until onion is tender stirring occasionally.Keep covered.I also added the beans at this point Add carrots, red pepper simmer for approx 15mins Add butternut squash, cougettes(zucchini)sultanas keep covered and simmer for further 15mins or so. You need at this point to check on the liquid if too dry add more water or tomato juice but if too runny remove lid and cook off some of the liquid. Prepare couscous as directed Serve and pile vegetables on top of couscous.Makes 2 good servings or 1 and plenty to reheat or take to work.

Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Apr 5, 1998

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