Moroccan vegetable couscous
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Couscous -- whole-grain |
| 4 | cups | Boiling water |
| 1 | large | Onion -- sliced thin |
| 2 | Cloves garlic -- minced | |
| 2 | tablespoons | Wine, red -- or other wine |
| 1 | pounds | Tomatoes, canned -- coarsely |
| Chopped | ||
| 3 | larges | Carrot |
| 2 | larges | Celery stalks |
| 1 | medium | Turnip -- cubed 1/2\" |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Fennel seed |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Paprika |
| 2 | teaspoons | Dark corn syrup |
| ⅛ | teaspoon | Cayenne |
| ½ | pounds | Zucchini -- sliced 1/2\" |
| ½ | cup | Red bell peppers -- chopped |
| ¼ | cup | Raisins |
| ¼ | cup | Apricots, dried |
| 1 | can | Chickpeas -- rinsed and |
| Drained | ||
| ¼ | cup | Fresh mint -- chopped (or |
| Parsley) | ||
Directions
In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.
Saute onion and garlic in wine until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots, and chickpeas. Simmer for an addtional 15 minutes.
Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.
Recipe By : The Vegetarian Starter Kit, PCRM File