Newbie Hello and a Recipe!

[Guest guest]

Hey Everyone:

 

I'm Ellen, better known as Sweet Peez (for the flowers I grow).  I'm new here,

but trying out more vegetarian recipes in my diet to stay as healthy as I can

for as long as I can (I was born with the " bad " genes for heart disease,

hypertension, and diabetes from my mom's side of the family).  Now that I'm

past " middle age " and healthy still so far, I want to do all I can to keep it

that way.  I am always ready to try new and different dishes, so I figured I

could experiemnt to my heart's content and still try something healthy for

myself.

 

I am a widow with grown children who live in other states.  I enjoy my garden

full of flowers and some homegrown vegetables, travel (to see grandkids and just

to get away) and fellowship at various church activities.

 

I look forward to meeting some fellow recipes collectors here and expanding my

vegetarian knowledge.  Thanks for having me, and here's a vegetarian recipe I

want to try.

 

Ellen (SweetPeez)

 

 

Moroccan Seven-Vegetable Couscous

 

Vegetarian Times Issue: March 1, 2005   p.80  c

 

To many Americans, couscous refers to the tiny pearls of semolina we’ve come

to know and love. But in Morocco, it is also the proper name for a time-honored

stew, rich with vegetables and the flavors—saffron, cinnamon, turmeric—of

North Africa. This is a terrific, relaxed party dish—easy to make, fun to eat

and meant for a gathering.

 

Serves 6

 

2 Tbs. unsalted butter

2 Tbs. olive oil

2 large onions, quartered and cut in 1/2-inch slices

2 pinches saffron threads

1 pinch crushed red pepper

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. coarsely ground black pepper

3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string

4 fresh or canned tomatoes, peeled, seeded and quartered

1 qt. vegetable stock

3 cups water

1 turnip, peeled and cut in 1-inch cubes

1/2 lb. carrots, peeled, halved length-wise and cut in 2-inch sticks

3/4 lb. butternut squash, peeled, seeded, and cut in 1 1/2-inch chunks

1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks

1 cup raisins

1 (14-oz.) can chickpeas, rinsed and drained

2 Tbs. granulated sugar

Salt and freshly ground black pepper to taste

2 cups quick-cooking couscous, uncooked

1/2 cup blanched slivered almonds, toasted

 

Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15

minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and

black pepper. Sauté 5 minutes. Add herbs, tomatoes, stock and water. Bring to a

boil, reduce heat to low and cook 10 minutes.

 

Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add

zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until

vegetables are tender. Add salt and pepper.

 

Cook couscous according to package directions. Mound couscous on large serving

platter, and make a well in center. Use slotted spoon to transfer vegetables to

well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve

immediately.

 

Nutritional Information Per SERVING: Calories: 590, Protein: 17g, Total fat:

15g, Saturated fat: 3g, Carbs: 103g, Cholesterol: 10mg, Sodium: 460mg, Fiber:

12g, Sugars: 30g