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Couscous Des Legumes
* Exported from MasterCook II *
Couscous Des Legumes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- coarsely chopped
4 Garlic cloves -- chopped
2 To 3 tablespoons olive oil
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Curry powder
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Powdered cloves
1/4 teaspoon Ground coriander
1/4 teaspoon Ground dried ginger
3 Tomatoes -- chopped (canned
-OK)
6 cup Broth of choice
1 sm Sweet potato, peeled -- cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled -- cut into
1/2 -inch slices
1 md Or 2 smallish new potatoes
-cut in chunks
1 sm To medium turnip, peeled
-cut into 1-inch chunks
1/2 Head green cabbage -- cut
-into chunks
-Handful green beans
-trimmed -- cut into 2-inch
-lengths -- or 1/2 cup
-frozen green beans
2 Zucchini, trimmed -- cut into
3/4 -inch slices or chunks
1 Green pepper, stemmed
-seeded -- cut into strips
1 cup Cooked -- drained chick-peas
-(canned OK)
2 cup Couscous grains
2/3 cup Raisins
3 tablespoon Butter
1 To 2 tablespoons orange
-flower or rose water
Saute onion and garlic in olive oil until softened, then stir in spices and
cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.
Combine couscous and raisins in a large bowl or saucepan.
Remove 2 cups of the broth from the vegetable stew and bring to a boil,
pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.
To serve: Mound couscous on a platter, then sprinkle with orange flower or
rose water, and ladle on vegetables and broth. Serve immediately.
Serves 6.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
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