Vegetable couscous with steeped paprika
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable or other stock |
| 1 | tablespoon | Paprika |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Couscous |
| 1 | tablespoon | Olive oil |
| ½ | cup | Red onion(s), chopped |
| 3 | Scallions white and green parts cut into 1/4\" rounds | |
| ½ | Unpeeled carrot cut in large dice | |
| ½ | cup | Red bell pepper, diced |
| ½ | cup | Yellow bell pepper, diced |
| 1 | cup | Tomato, diced |
| ¼ | cup | Parsley, chopped |
Directions
1. In a saucepan with a tight-fitting lid, bring the stock to a boil.
Remove 3 tbs of the boiling stock and dissolve the paprika in it.
Pour this back into the pot. Add 1 tsp salt and ¬ tsp pepper. Return the stock to a boil.
2. Remove the stock from the heat and add the couscous. stir, cover, and let stand for about 5 minutes.
3. Heat a skillet for 1 minute; add the olive oil, then the onion and scallions. Saut‚ until the onion begins to color, about 2 minutes.
Add the carrot and peppers and saut‚ for 1 minute. Add the tomato and saut‚ 1 minute more. Add the remaining « tsp salt and the remaining ¬ tsp pepper, then stir. Add the parsley and stir again. Remove from the heat.
4. Add the couscous to the skillet and fluff it as you mix it with the vegetables. Serve immediately or at room temperature.
Can be refrigerated for 1 day. Return to room temperature before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 172-173 Submitted By DIANE LAZARUS On 10-04-95