Couscous with chickpeas and vegetables

 
                   Couscous with Chickpeas and Vegetables
 
 Recipe By     : World's Finest:  Pasta and Grains (1996)
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Bulgur                           Morocco
                 Vegetables                       4star
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           chickpeas -- dried
    2      tablespoons   virgin olive oil
    2      cloves        garlic -- crushed
    1                    onion -- chopped
    1      teaspoon      ground cinnamon
    1      teaspoon      paprika
    1      teaspoon      ground cumin
    2                    carrots -- sliced 1/4"
    4                    baby turnips
    4      cups          sweet potato -- chunks
    1      cup           tomato juice -- or less
    1 1/2  cups          vegetable broth
    3                    sliced zucchini (courgettes)
      1/4  cup           dried apricots
    8                    button mushrooms
    2      tablespoons   chopped parsley
                         salt -- to taste
                         freshly ground black pepper -- to taste
    1      cup           water
    1 1/3  cups          couscous -- instant
    3      tablespoons   golden raisins -- (sultanas)
                         chopped chives -- for garnish
                         yellow rose petals -- for garnish,
                         optional
 
 PREPARATION (2 hours or overnight)
 - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a
t least 1 hour or overnight. Drain, place in a large saucepan and cover with
fresh water. Cover (lid) and bring to a boil. Cook over medium heat until
tender, about 1 hour. Drain and set aside.
 
 COOKING  (40 minutes)
 - Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over
low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook,
stirring occasionally, until the onion is soft, about 3 minutes.
 - Add the carrots, turnips and sweet potatoes and cook, stirring continuously,
for 5 minutes.
 - Add the tomato juice and stock and bring to a boil. Cover, reduce the heat
and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms
and
 parsley and simmer until the vegetables are tender, about 10-12 minutes. Season
to taste with the salt and pepper.
 - Bring the water to a boil in a large saucepan. Add the couscous and sultanas
and mix well with a fork. Remove the pan from the heat and let stand for 2
minutes to allow pasta to swell.  Add the remaining oil to center of the
couscous, return pan to heat and cook over medium heat, stirring until heated
through, about 4 minutes.
 - Spoon couscous around the edge of a serving dish. Garnish with the chives.
Spoon chickpea and vegetable mixture in the center and sprinkle with rose
petals, if using. Serve immediately.
 
 490 cals | 10 g of fat.  
 -----
 VARIATIONS (seasonal ingredients)
 water and a low-sodium vegetable bouillon
 1/2 cup V8 plus 2 cups water 
 4 ounces of okra instead of zucchini
 rutabaga instead of turnips
 yellow and green summer squash instead of 1 color
 Use 1 yam and 1 russet, white potato for the sweet potato
 Use 16 ounced canned chickpeas; drain, rinse
 -----
 Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a
vinaigrette spiced with ground corriander seed. Nectarine slices. Iced tea.
 
 [Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang.  Over
100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]
 
 
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 NOTES : Couscous B'Lhummus Khodra
 Here's a spicy, colorful Moroccan stew of garbanzos and root vegetables. The
list of ingredients appears long but is not complicated. Use what's in season.
This dish reheated well ('better'). Could use this for a party; make the day
before. FOR PARTY - see also BULGUR MEATBALLS--patH
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 5370 0 0 0 26099 0 0 0 0 0 0 0 0 0 0 0