What I had for dinner

[Guest guest]

This is from a recipe in the groups files - boy is it delicious! I

didn't bother to peel the tomatoes and forgot the cashews this time. It

definitely is worth the effort to make and it will be one in the

repertoire of dishes that I make.

 

Karen

 

* Exported from MasterCook *

 

Moroccan-Style Vegetables with Couscous

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

3 garlic cloves -- chopped

1 teaspoon fresh ginger -- grated

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne powder

1 onion

(halved and finely sliced across)

4 baby turnips -- quartered

1/2 pound sweet potatoes -- cubed

3 medium tomatoes -- peeled and chopped finely

3 1/2 cups vegetable stock -- or more

1 1/2 cups cooked garbanzos -- drained

1/2 cup seedless raisins

1 small zucchini -- thinly sliced across

2 cups button mushrooms

3 tablespoons chopped parsley

salt -- to taste

harissa (or similar chilli-garlic sauce) -- to

taste

1/2 cup toasted cashews -- for garnish

1 tablespoon chopped cilantro/coriander leaves -- for

garnish (1 to 2)

1 tablespoon chopped parsley -- for garnish (1 to 2)

instant couscous

(to be made 5 minutes before serving)

 

Heat the oil in a large skillet and saute the garlic and spices for a

minute or two, being careful not to burn the garlic.

 

Add the onion and root vegetables and stir to coat them well with the

spice mixture and then add the tomatoes and stir-fry until the tomatoes

have softened - about 5 minutes in all.

 

Add the stock, bring to a boil, lower heat and simmer for 15 minutes.

 

Add the chickpeas, raisins, zucchini, mushrooms, salt (if needed,

depending on your stock), and parsley. Bring to a simmer and continue

to simmer for 15 minutes more or until the vegetables are tender.

Depending on the heat of your stove top, the kind of pan you use, etc.,

you may find that you need to add a little more liquid. (You won't want

it runny, but you will want some sauce at the end to serve separately

from the vegetables).

 

Prepare the instant couscous according to package directions in the last

five minutes of cooking the stew.

 

Taste the stew for salt and correct if needed. Remove vegetables from

pan with a slotted spoon and keep warm. Add harissa (or similar hot

chili-garlic paste) to the liquid in the pan (to taste).

 

Place the vegetables on a large platter, garnish with cilantro, parsley

and toasted cashews, surround with couscous. Put the sauce in a sauce

boat and pass at the table.

 

Note: This is a Moroccan-style stew which is a combination of a couple

of recipes plus some home touches. We find this feeds quite a few

people (you can double it easily) in a hurry if you have the vegetables

ready ahead of time. Instant couscous makes the whole thing a snap. It

has the advantage that it isn't terribly spicy (you can cut back on the

cayenne if you have wimps in the crowd) but the sauce with the added

harissa makes it just about as hot as you'd like for those who like it

that way.

 

Served on a large platter, vegetables heaped in the centre, garnished

with the nuts and chopped herbs, surrounded by the couscous, this looks

very impressive and festive.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1423 Calories; 45g Fat (26.8%

calories from fat); 37g Protein; 237g Carbohydrate; 32g Dietary Fiber;

9mg Cholesterol; 5784mg Sodium. Exchanges: 9 Grain(Starch); 0 Lean

Meat; 8 Vegetable; 4 Fruit; 9 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Hi Karen - glad you liked my version of this Moroccan dish Could you check

your calorie

count, though? I have a hard time believing 1423 (see below) calories per

serving . And

I'm darned if I know where the cholesterol came from in a vegan dish. Perhaps

you got it

mixed up with another recipe? It happens. I only mention it because I do try

very hard to

have healthy recipes - and certainly this one is.

 

I hasten to add for the benefit of other members that in the Group Files there

is no

nutritional info given by me. I think nutritional info is very useful indeed -

but I do query

this particular count.

 

Can you get back to me on this please? I'd really appreciate it! Thanks, hon!

 

Best, Pat

 

, Karen <ahornbostel wrote:

>

> This is from a recipe in the groups files - boy is it delicious! . . .

.. . .

> Moroccan-Style Vegetables with Couscous . . . .

.. . .

 

>Per Serving (excluding unknown items): 1423 Calories; 45g Fat (26.8%

calories from fat); 37g Protein; 237g Carbohydrate; 32g Dietary Fiber;

9mg Cholesterol; 5784mg Sodium. . . .

[Guest guest]

Hi Pat

This is a mastercook count and if you don't specify the servings the

calories are for the whole amount :-). I never noticed the cholesterol

amount - I can't figure where that count would come from since there's

no dairy etc. Tomorrow I'll check the nutritional value for vegetable

stock and see what mastercook says and input the servings as 6 and see

what the totals will look like.

 

Karen

 

Patricia Sant wrote:

> Could you check your calorie > count, though? I have a hard time believing

1423 (see below) calories per serving . And

> I'm darned if I know where the cholesterol came from in a vegan dish. Perhaps

you got it

> mixed up with another recipe? It happens. I only mention it because I do try

very hard to

> have healthy recipes - and certainly this one is.

[Guest guest]

I saw several recipes in this last digest that I almost missed. PLEASE, if

you are submitting a recipe to be put in our group files, put the word

" Recipe " somewhere in the subject line.

 

 

 

Thanks, Maida (the one who files the great recipes).

 

 

 

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from Maida

 

Citizens for Pets in Condos www.petsincondos.org

 

South Florida Vegetarian Events www.soflavegevents.net