Vegetable couscous

Vegetable couscous

,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cloves garlic, minced - 3 item
  • bay leaf - 1 item
  • olive oil - 2 Tbsp
  • parsnips, sliced - 2 item
  • chicken stock - 4 c
  • golden raisins - 1/4 c
  • couscous - 1 c
  • medium potatoes, cubed - 2 item
  • medium zucchini, cubed - 1 item
  • large carrots, sliced - 2 item
  • can chopped tomatoes - 1 item
  • chickpeas - 2 c
  • each: salt and pepper - 1/2 tsp
  • medium yellow squash, cubed - 1 item
  • medium yellow onions, sliced - 2 item
  • each: dried thyme and basil - 1/2 tsp

How to make vegetable couscous:

In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add onions. Saute, stirring occasionally for 5 to 7 minutes, until golden brown. Add carrots, potatoes and garlic. Cook for 2 minutes. Stir in stock, tomatoes, thyme, basil, salt, pepper and bay leaf. Bring liquid to a boil. Lower heat. Simmer vegetables, covered, for 5 minutes. Add parsnips. Simmer, covered, for 3 minutes. Add zucchini, yellow squash and chickpeas and simmer, covered, 8 minutes, or until vegetables are just tender. Remove bay leaf. Using glass measuring cup, remove 1 1/2 cups liquid from Dutch oven to saucepan. Stir in raisins and remaining oil, then bring to a boil and stir in couscous. Remove from heat. Let stand, covered, 10 minutes or until liquid is absorbed. Serve the vegetables over the couscous. Serves 4 to 6, 570 calories per serving.

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

Rating:
Vegetable couscous
4
Average rating: 4 of 5, total votes: 5
Cook. Time: PT22M
Total Time: PT22M


Cause of complaint:

Related ingredients:
butter, softened, sugar, eggs, salt, dry mustard, white wine vinegar, mustard
You may be interested in these recipes: