Couscous des legumes

 
                            COUSCOUS DES LEGUMES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1                    Onion, coarsely chopped
    4                    Garlic cloves, chopped
    2                    To 3 tablespoons olive oil
    1       t            Cumin
    1       t            Paprika
      1/2   ts           Curry powder
      1/2   ts           Coriander
      1/4   ts           Cinnamon
      1/4   ts           Turmeric
      1/4   ts           Powdered cloves
      1/4   ts           Ground coriander
      1/4   ts           Ground dried ginger
    3                    Tomatoes, chopped (canned
                         -OK)
    6       c            Broth of choice
    1       sm           Sweet potato, peeled, cut
                         -into 1 or 2-inch chunks
    1       sm           Carrot, peeled, cut into
                         -1/2-inch slices
    1       md           Or 2 smallish new potatoes,
                         -cut in chunks
    1       sm           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   c            Frozen green beans
    2                    Zucchini, trimmed, cut into
                         -3/4-inch slices or chunks
    1                    Green pepper, stemmed,
                         -seeded, cut into strips
    1       c            Cooked, drained chick-peas
                         -(canned OK)
    2       c            Couscous grains
      2/3   c            Raisins
    3       tb           Butter
    1       tb           To 2 tb orange flower or
                         -rose water
 
   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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