Couscous berbere

Yield: 4 servings

Measure Ingredient
1 cup Couscous
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 \N 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
½ teaspoon Turmeric
\N pinch Cayenne; or to taste
1 cup Garbanzo or fava beans; cook
¾ cup Bean or vegetable stock or w
2 tablespoons Raisins
2 tablespoons Almonds, toasted; coarsely c
2 \N Green onions; finely chopped


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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