Yield: 6 servings
|2 tablespoons||Olive oil|
|1½ cup||Chopped celery|
|1||Clove garlic; minced|
|1 large||Onion; diced|
|1||Sweet red pepper; diced|
|2 cups||Cubed fresh butternut squash OR|
|3 cups||Vegetable stock|
|Salt to taste|
|1⅔ cup||Israeli couscous*|
|1 cup||Thinly sliced carrots|
|1 cup||Sliced zucchini|
|¼ cup||Sunflower seed kernels|
In a large skillet, heat oil over medium-high heat. Add celery, garlic, onion, red pepper, and squash. Saute, stirring continually, until onions are translucent, about 5 minutes. Add vegetable stock, salt, turmeric, and cumin, and continue cooking, stirring often, for about 15 minutes. In a medium skillet, toast couscous over medium-high heat, stirring often, for 3 to 5 minutes. Add water and simmer for 10 to 15 minutes, stirring occasionally, until water is absorbed and couscous is tender. Add carrots, zucchini, and raisins to simmering vegetable mixture and cook until carrots are tender, about 10 minutes. Sprinkle with sunflower kernels and serve with couscous.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
NOTES : *A semolina pasta much like regular couscous but in a larger, pearl-like form. Israeli couscous is sold in packages and in bulk in some supermarkets and natural foods stores and is available by mail order from the Indian Harvest catalog: (800) 294-2433.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.