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  Couscous Des Legumes
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 190
Ingredients:
Stephen Ceideburg
1 Onion, coarsely chopped
4 Garlic cloves, chopped
2 To 3 tablespoons olive oil
1 tsp Cumin
1 tsp Paprika
1/2 tsp Curry powder
1/2 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp Turmeric
1/4 tsp Powdered cloves
1/4 tsp Ground coriander
1/4 tsp 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 slices
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 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 tbsp Butter
1 tbsp To 2 tb orange flower or rose water
Instructions:
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
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