Algerian Couscous
Keys: Low Calorie Fat Free Diet Legumes Mediterranean Pasta Algerian
Algeria African Yield: 1
Ingredients:
1 lrg onion chopped
1/2 tsp turmeric
1/4 tsp cayenne
1/2 cup vegetable stock
1 1/2 tsp black pepper
1/2 tsp salt
1 sm can tomato paste
3 whl cloves (3 to 4)
3 med zucchini
4 sm yellow squash or yellow zucchini
3/4 lrg carrots
4 med yellow or red potatoes skins on
1 x red or green bell pepper
1 can garbanzo beans (15 oz.)
Method:
1. Saute onion in vegetable stock over med. low heat until translucent.
2. Add all spices and cook for a few more minutes, stirring as needed.
3. Add tomato paste, stir and simmer 2 minutes.
4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)
5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.
6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.
7. Serve the stew over the couscous.
~Angelique~
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