Vegetable Couscous

[Guest guest]

Thank you, I just watched a show on how couscous is made....

xoxoRobyn

 

Greetings, Im new to the group and I am sharing an African dish

called Vegetabel Couscous. Check out me 360 blog under Jefani

Edison and see other African recipes...Uhuru (peace)

 

 

 

 

_Elizabeth Swann_ (http://www.imdb.com/name/nm0461136/)

: There will come a moment when you have the chance to do the right thing.

_Jack Sparrow_ (http://www.imdb.com/name/nm0000136/) : I love those moments. I

like to wave at them as they pass by.

 

 

 

[Guest guest]

No problem Sister Robyn....Uhuru

 

TruNatrschild wrote:

 

Thank you, I just watched a show on how couscous is made....

xoxoRobyn

 

Greetings, Im new to the group and I am sharing an African dish

called Vegetabel Couscous. Check out me 360 blog under Jefani

Edison and see other African recipes...Uhuru (peace)

 

_Elizabeth Swann_ (http://www.imdb.com/name/nm0461136/)

: There will come a moment when you have the chance to do the right thing.

_Jack Sparrow_ (http://www.imdb.com/name/nm0000136/) : I love those moments. I

like to wave at them as they pass by.

 

 

[Guest guest]

Greeting, Im new to this group and thought Id share an African dish

called Vegetable Couscous. Check out me 360 page under Jefani

Edison and you can find other African recipes...Uhuru (peace)

 

Vegetable Couscous

 

 

Serves 4

 

 

 

Carrots, fennel, zucchini, and chickpeas in a broth spicy with

jalapenos, caraway, and coriander make for a full-flavored

vegetarian couscous. If you want to introduce meat, sautéed merguez,

the hot North African sausages, are a great way to go.

 

WINE RECOMMENDATION:

California chardonnays (and those from Washington State or Oregon)

are earthy, rich, and slightly exotic—just like this dish. As you

sip a chilled glass, the wine will also provide a cooling edge to

the spice and heat of the food.

 

 

 

 

1/4 cup cooking oil

 

1 large onion, cut into thin slices

 

4 carrots, cut into thin slices

 

1 fennel bulb, cored and cut into 1-inch pieces

 

1 eggplant (about 3/4 pound), cut into 1/2-inch pieces

 

4 cloves garlic, minced

 

1 jalapeno pepper, including seeds and ribs, cut diagonally into

thin slices

 

1/4 cup tomato paste

 

2 teaspoons ground coriander

 

1 1/2 teaspoons caraway seeds

 

2 1/4 teaspoons salt

 

1/4 teaspoon fresh-ground black pepper

 

5 1/2 cups water

 

1 2/3 cups drained and rinsed chickpeas (one 15-ounce can)

 

1 1/3 cups couscous

 

 

 

 

In a large saucepan, heat the oil over moderate heat. Add the onion,

carrots, fennel, eggplant, garlic, and jalapeno. Cook, covered,

until the vegetables start to soften, about 10 minutes. Stir in the

tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and

the black pepper. Cook, stirring, for 1 minute.

 

 

Add 3 1/2 cups of the water and bring to a boil. Reduce the heat and

simmer, uncovered, until the vegetables are tender, about 15

minutes. Add the chickpeas and simmer 2 minutes longer.

 

 

Meanwhile, in a medium saucepan, bring the remaining 2 cups of water

to a boil. Add the remaining 1/4 teaspoon salt and the couscous.

Cover. Remove the pot from the heat and let the couscous stand for 5

minutes. Fluff with a fork. Serve the stew with its broth over the

couscous.