Ingredients
1 stephen ceideburg
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 small sweet potato, peeled, cut into 1 or; 2-inch chunks
1 small carrot, peeled, cut into 1/2-inch s; lices
1 medium or 2 smallish new potatoes, cut in; chunks
1 small to medium turnip, peeled, cut into; 1-inch chunks
1/2 head green cabbage, cut into chunks
1 handful green beans, trimmed, cut i; nto 2-inch lengths, or:
1/2 cup frozen green beans
2 zucchini, trimmed, cut into 3/4-inc; h 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 tablespoon to 2 tb orange flower or rose water
Cooking Directions:
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.
PER SERVING: 385 calories, 12 g protein, 67 g carbohydrate, 12 g fat (4 g saturated), 12 mg cholesterol, 11 mg sodium, 6 g fiber.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
Posted by Stephen Ceideburg
vegetables
|
|
