Guest guest Posted June 15, 1999 Report Share Posted June 15, 1999 * Exported from MasterCook * Couscous with Moroccan Spices - Anna Thomas Recipe By : The New Vegetarian Epicure - Anna Thomas Serving Size : 8 Preparation Time :0:00 Categories : Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Sauce: 1 tablespoon olive oil 1/2 large onion -- chopped 6 cloves garlic -- finely chopped 1 teaspoon cumin seed -- lightly toasted -- and ground 1 teaspoon ground turmeric 1/2 teaspoon cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/2 teaspoon sweet paprika 2 cups light vegetable broth 3 small red tomatoes, peeled and pureed 1/3 cup dried currants 2 tablespoons fresh lime juice For the Couscous: 2 cups vegetable broth 1 1/2 cups water 1 tablespoon butter 1/2 teaspoon salt 2 cups couscous Heat the olive oil in a nonstick pan and cook the onion and garlic in it until the onion is soft and translucent. Stir in the ground, toasted cumin, turmeric, cinnamon, coriander, cayenne, and paprika. Continue stirring over medium heat for 2 to 3 minutes, then add the vegetable broth, tomato puree, and currants. Simmer the sauce for 10 minutes. Remove the sauce from the heat and stir in fresh-squeezed lime juice to your taste. If you are not planning to use the sauce immediately and want to reheat it before serving, wait to add the lime juice at the last minute. To cook the couscous, heat the broth, water, butter, and salt together in a medium skillet until the liquid boils. Reduce the heat to a simmer, add the couscous, cover the skillet tightly, and leave it on lowest heat for 5 minutes. Then remove the pan from the heat and leave it covered for another couple minuites before fluffing the couscous with a fork. Serve the couscous with roasted vegetables and pass the spicy sauce separately. Serves 8 to 10. REG 1 shared by Karin Baumgardner, Issaquah, WA, USA - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Eggplant With Couscous Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193 Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons curry powder 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 8 cups peeled eggplant -- 1 1/2 pounds cut into 1/2 " cubes 2 1/3 cups chopped tomato 1 1/2 cups chopped onion 1 cup chopped carrot 1 cup chopped green cabbage 1 tablespoon minced peeled gingerroot 2 cloves garlic -- minced 2 cups tomato juice 1 cup orange juice 1 cup water 2 cups uncooked couscous Combine first 5 ingredients in a small bowl; stir well. Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); saute 3 minutes. Add tomato juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous. Cover and bake at 350 degrees for 20 minutes. - - - - - - - - - - - - - - - - - - NOTES : Serving size: 2 cups. Nutr. Assoc. : 0 0 0 0 0 0 3234 0 0 0 2495 2415 630 0 0 0 0 449 * Exported from MasterCook * Moroccan Spice-Crusted Tempeh With Couscous Recipe By : Vegetarian Times Magazine, June 1999, page 28 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***COUSCOUS*** 1 cup quick-cooking couscous 2 tablespoons currants 3/4 teaspoon salt 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil 1 medium tomato -- seeded and diced 1 bunch scallions -- chopped (1/2 cup) 1/3 cup chopped fresh mint ***REMAINING INGREDIENTS*** 8 ounces packaged three-grain tempeh 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1 tablespoon honey or pure maple syrup 1 1/2 teaspoons fresh lemon juice 1 teaspoon olive oil Fresh mint sprigs for garnish 4 SERVINGS DAIRY-FREE An exotic spice crust is a great way to dress up tempeh. When preparing couscous for the salad, you will achieve the fluffiest texture if you plump it in hot-not boiling-water. COUSCOUS SALAD: In medium bowl, combine couscous, 11/2 cups hot (not boiling) water, currants and 1/2 teaspoon salt. Let stand until couscous is tender and water is absorbed, 20 to 30 minutes. Fluff with fork. In medium bowl, whisk together lemon juice, oil, remaining 1/4 teaspoon salt and pepper to taste. Add couscous, tomato, scallions and mint; toss gently to mix. Taste and adjust seasonings. Prepare a hot charcoal fire or preheat gas grill on high. Heat 2 inches of water to boiling in large, wide saucepan over high heat. Place tempeh in steamer basket in saucepan, cover and steam for 10 minutes. Meanwhile, in small bowl, mix paprika, cumin, ginger, cinnamon, salt, pepper, honey, lemon juice and oil. Transfer tempeh to shallow dish or plate. Coat both sides evenly with spice mixture. Lightly oil grill. Place tempeh on grill and cook until nicely browned and crusty, 2 to 4 minutes per side. Divide couscous salad among serving plates, mounding mixture slightly. Cut grilled tempeh into thin slices and fan over couscous salad. Garnish with mint sprigs and serve right away. PER SERVING: 384 CAL.; 17G PROT.; 13G TOTAL FAT (2G SAT. FAT); 54G CARB.; 0 CHOL.; 815MG SOD.; 3G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * MOROCCAN VEGETABLE COUSCOUS Recipe By : The Vegetarian Starter Kit, PCRM Serving Size : 6 Preparation Time :1:00 Categories : Grains And Beans Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups couscous -- whole-grain 4 cups boiling water 1 large onion -- sliced thin 2 cloves garlic -- minced 2 tablespoons wine, red -- or other wine 1 pound tomatoes, canned -- coarsely chopped 3 large carrot 2 large celery stalks 1 medium turnip -- cubed 1/2 " 1/2 teaspoon cinnamon 1/2 teaspoon fennel seed 1 teaspoon ground cumin 1/4 teaspoon turmeric 1 teaspoon paprika 2 teaspoons dark corn syrup 1/8 teaspoon cayenne 1/2 pound zucchini -- sliced 1/2 " 1/2 cup red bell peppers -- chopped 1/4 cup raisins 1/4 cup apricots, dried 1 can chickpeas -- rinsed and drained 1/4 cup fresh mint -- chopped (or parsley) In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather over it and let sit at least 15 minutes. Fluff with a fork, and keep warm. Saute onion and garlic in wine until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots, and chickpeas. Simmer for an addtional 15 minutes. Place couscous in individual soup bowls and top with the vegetable stew. Garnish with the chopped mint or parsley. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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