Couscous with Chickpeas and Vegetables

* Exported from MasterCook *

Couscous with Chickpeas and Vegetables

Recipe By : World's Finest: Pasta and Grains (1996)
Serving Size : 6 Preparation Time :1:00
Categories : Bulgur Morocco
Vegetables 4star

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chickpeas -- dried
2 tablespoons virgin olive oil
2 cloves garlic -- crushed
1 onion -- chopped
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground cumin
2 carrots -- sliced 1/4"
4 baby turnips
4 cups sweet potato -- chunks
1 cup tomato juice -- or less
1 1/2 cups vegetable broth
3 sliced zucchini (courgettes)
1/4 cup dried apricots
8 button mushrooms
2 tablespoons chopped parsley
salt -- to taste
freshly ground black pepper -- to taste
1 cup water
1 1/3 cups couscous -- instant
3 tablespoons golden raisins -- (sultanas)
chopped chives -- for garnish
yellow rose petals -- for garnish,
optional

PREPARATION (2 hours or overnight)
- Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a
t least 1 hour or overnight. Drain, place in a large saucepan and cover with
fresh water. Cover (lid) and bring to a boil. Cook over medium heat until
tender, about 1 hour. Drain and set aside.

COOKING (40 minutes)
- Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over
low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook,
stirring occasionally, until the onion is soft, about 3 minutes.
- Add the carrots, turnips and sweet potatoes and cook, stirring continuously,
for 5 minutes.
- Add the tomato juice and stock and bring to a boil. Cover, reduce the heat
and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms
and
parsley and simmer until the vegetables are tender, about 10-12 minutes. Season
to taste with the salt and pepper.
- Bring the water to a boil in a large saucepan. Add the couscous and sultanas
and mix well with a fork. Remove the pan from the heat and let stand for 2
minutes to allow pasta to swell. Add the remaining oil to center of the
couscous, return pan to heat and cook over medium heat, stirring until heated
through, about 4 minutes.
- Spoon couscous around the edge of a serving dish. Garnish with the chives.
Spoon chickpea and vegetable mixture in the center and sprinkle with rose
petals, if using. Serve immediately.

490 cals | 10 g of fat.
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VARIATIONS (seasonal ingredients)
water and a low-sodium vegetable bouillon
1/2 cup V8 plus 2 cups water
4 ounces of okra instead of zucchini
rutabaga instead of turnips
yellow and green summer squash instead of 1 color
Use 1 yam and 1 russet, white potato for the sweet potato
Use 16 ounced canned chickpeas; drain, rinse
-----
Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a
vinaigrette spiced with ground corriander seed. Nectarine slices. Iced tea.

[Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang. Over
100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]


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NOTES : Couscous B'Lhummus Khodra
Here's a spicy, colorful Moroccan stew of garbanzos and root vegetables. The
list of ingredients appears long but is not complicated. Use what's in season.
This dish reheated well ('better'). Could use this for a party; make the day
before. FOR PARTY - see also BULGUR MEATBALLS--patH

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5370 0 0 0 26099 0 0 0 0 0 0 0 0 0 0 0