Couscous kabyle
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Green beans -- diced small |
| 2 | Carrots -- peel, fine dice | |
| 10 | ounces | Baby lima beans |
| 1 | cup | Petite peas |
| 2¼ | cup | Vegetable broth |
| 2 | cups | Whole wheat couscous |
| ¼ | cup | Extra virgin olive oil |
| Salt -- to taste | ||
| Olive oil -- for drizzling | ||
| 6 | tablespoons | Chopped flat-leaf parsley |
Directions
Preparation and Cooking: Steam the green beans, carrots, lima beans, and baby peas over boiling water until crisp-tender, 6 to 8 minutes.
Remove from the heat and keep warm. In a large saucepan, bring the broth to a boil. Remove from the heat and add the couscous. Stir to blend. Cover and let stand for 6 to 8 minutes. Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps. Add the ¼ cup olive oil and mix well. Mix the couscous with the vegetables.
Season with salt. Mound the couscous on a serving platter and sprinkle with the parsley. Serve immediately. Drizzle a little extra olive oil over each serving. Recipe By : North Africa: the Vegetarian Table