Vegetable Couscous
Serves 3 to 4
If couscous is not
available, this easy dish can be served over whole grains, such as millet,
quinoa, or brown rice.
2 Tbs. water
2 Garlic cloves, minced
1 medium Onion, diced
2 tsp. Ground Cumin
˝ tsp. Turmeric
1 tsp. Paprika
1/8 tsp Cayenne pepper
2 medium Zucchini, cut into ˝-inch cubes
1 15-oz. can Chick-peas, rinsed and drained
1 16-oz can Tomatoes, finely chopped, with their juice
˝ cup Raisins
1 ˝ cups Vegetable stock (or water, with broth powder added after it boils)
˝ tsp Salt
1 cup Couscous
Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and
sauté 2
minutes. Sprinkle in the cumin, turmeric, paprika, and cayenne and cook 2 minutes more, stirring
often.
Stir in the zucchini, chick-peas, tomatoes, and raisins. Cover the pan and lower the heat to
medium. Cook, stirring occasionally, until the zucchini is tender, about 15 minutes. Add salt to
taste.
While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a
boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up
to 20 minutes. Fluff with a fork before serving.
Serve the couscous with the vegetable mixture mounded in the center.
Adapted from Quick Vegetarian Pleasures
by Jeanne Lemlin.
For more information about
this recipe, check out the
blog entry.
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