Mediterranean vegetable couscous

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil (up to 2)
2 teaspoons Minced garlic
1 cup Coarsely chopped onions
1½ cup Boiling water
1 small Fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups), chop and reserve fronds) -or-
2 larges Celery stalks, cut into 1/2-inch slices, plus
½ teaspoon Fennel seeds
1 large Red bell pepper, thinly sliced
1 large Carrot, cut on diagonal into 1/2-inch slices
¼ pounds Mushrooms, halved
2 mediums Zucchini, cut into 1 1/2-inch chunks
1½ cup Coarsely chopped plum tomatoes
⅓ cup Pitted oil-cured black olives
1½ teaspoon Dried basil leaves
1½ teaspoon Dried oregano leaves
1 teaspoon Salt or to taste
¼ teaspoon Cinnamon
⅛ teaspoon Freshly ground black pepper
1 tablespoon Balsamic vinegar or lemon juice (up to 3)
1½ cup Whole wheat couscous
¼ cup Minced fresh basil or parsley

Directions

Heat 1 tablespoon oil in pressure cooker. Add garlic; cook over medium-high heat, stirring constantly, until just browned. Add onions and cook, stirring frequently, 1 minute. Add water, fennel bulb or celery and fennel seeds, bell pepper, carrot, mushrooms, zucchini, tomatoes, olives, basil, oregano, salt, cinnamon and pepper.

Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook 2 minutes. Reduce pressure using quick-release method. Remove lid.

Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace lid; allow to steam 5 minutes until couscous is tender. Add fennel fronds if using, basil, remaining 1 tablespoon oil, and additional vinegar or lemon juice to taste. Stir well. Serves 6.

VARIATION: Leftovers are terrific at room temperature when drizzled with olive oil and lemon juice, and garnished with olives.

Posted to rec.food.recipes by christi@... (Christi Wilson) on Feb 8, 1995.

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