Tangine of moroccan vegetables with couscous

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
2 mediums Onions, sliced
1 each Red bell pepper, seeded, cut into 3/4\" wide strips
2 eaches Garlic cloves, peeled
1 teaspoon Turmeric
1 teaspoon Ground ginger
½ teaspoon Ground cinnamon
½ teaspoon Fine sea salt
¼ teaspoon Cayenne pepper
¼ teaspoon Crushed saffron threads
4 mediums Carrots, cut into 1\" lengths
1 each Butternut squash, pared, seeded, & cut into 2-inch pieces
15 ounces Canned tomatoes
1 cup Vegetable stock or bouillon
2 mediums Zuchinni, cut into 1\" chunks
1 cup Cooked garbanzo beans
½ cup Raisins
3 cups Water
2 tablespoons Olive oil
½ teaspoon Fine sea salt
1½ cup Whole wheat couscous
½ cup Coarsely chopped almonds toasted

Make the tangine: In a large saucepan, heat the oil over medium heat.

Add the onions and cook, stirring often, until lightly browned, about 6 to 8 minutes. Add the bell pepper, garlic, turmeric, ginger, cinnamon, salt, cayenne, and saffron, and stir for 1 minute.

Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon. Bring to a simmer over high heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.

Stir in the zuchinni, garbanzo beans, and raisins. Cover and continue cooking until the squash is tender, about 5 to 10 minutes.

Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes.

Place the couscous on a warmed serving platter and make a well in the center. With a slotted spoon, spoon the vegetables into the well.

Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.

John Robbins, "May All Be Fed" Posted by Karen Mintzias Submitted By MARK SATTERLY On 02-24-95

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