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Vegetable couscous

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Ingredients/Components

cinnamon - 1/2 tsp
boiling water - 4 c
raisins - 1/4 c
paprika - 1 tsp
cloves garlic, minced - 2 item
ground cumin - 1 tsp
turmeric - 1/4 tsp
whole wheat couscous - 2 c
large onion, cut in half and sliced thin - 1 item
tomatoes, chopped with liquid included - 1 (16
large carrots, cut in 1/2-inch cubes
medium turnip, cut into 1/2-inch cubes - 1 item
fennel seeds optional - 1/2 tsp
dark honey - 2 tsp
zucchini, cut into 1/2-inch slices - 1/2 lb
can chickpeas, rinsed and drained - 1 item
large stalks celery, cut into 1-inch lengths - 2 item
cayenne to taste - 1 item
sweet red pepper, chopped - 1/2 c
chopped dried apricots - 1/4 c
chopped fresh mint or parsley - 1/4 c

How to make vegetable couscous:

In a large bowl, put 2 cups of whole wheat couscous. Pour 4 cups boiling water over it and let sit at least 15 minutes. Fluff with a fork and keep warm. Saut onion and garlic in water until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices and honey. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots and chickpeas. Simmer for an additional 15 minutes. Place couscous in individual soup bowls and top with the vegetable stew. Garnish with chopped mint or parsley. Serves 6 to 8.

Recipe categories: Side dish, Beans, Chickpeas/garbanzos.

Rating:

3.3

Average rating: 3.3, total votes: 3

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