Yield: 1 Servings
|16 fluid ounce||Oz cold water|
|2||Eggplants, one chunked and one sliced|
|2||Cloves garlic - crushed|
|3||Zucchini - sliced (you can improvise with any squash)|
|1 large||Carrot sliced or chunked|
|2 larges||Ripe tomatoes chopped|
|2||Sticks celery chopped|
|1 pounds||Canned chickpeas (these can be skipped or reduced if you want to keep it very low fat)|
|2 cups||Diluted bouillon|
|2 pints||Boiling water|
|½ teaspoon||Black pepper|
|1½ teaspoon||Cumin (or more to taste)|
Put the couscous in a large bowl and sprinkle with the cold water to dampen it.
Add a little more water if the couscous seems very dry but don't get it water logged.
Put the sliced and chunked eggplant in layers on a large plate and salt each layer well. Leave to stand for half an hour to get the bitter juices out. Then rinse the eggplant.
"Saute" the vegetables in the ready diluted bouillon for 15 minutes in a large pot with a lid that closes well, this takes the place of frying.
Now add the spices, boiling water and remaining bouillon cubes. Simmer for 20 minutes before adding the chickpeas. Cook for another 10 minutes.
This is dish is traditionally made in a "couscoussier", a large pot with a strainer that fits in the top so that things can be steamed over the pot.
To improvise use a strainer or colinder that fits over the pot you are using, though make sure that the holes aren't too big, or else put a cloth between the strainer and the pot. Put the damp couscous in the strainer/colinder over the pot with the vegetable mixture in it, and let the couscous steam while the mixture continues to cook for about another half hour or until the couscous is tender and fluffy and the vegetables are soft.
Serve the couscous first. Then serve the vegetables with a slotted spoon over the couscous, and finally, use the remaining broth as a sort of gravy to be poured over the top.
Posted to FATREEE list members by Michelle Dick while the list was down.
Date: Sat, 12 Oct 96 14:16:13 PDT From: Leiah and Jason Elbaum <elbaum@...>