Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 Onion, coarsely chopped
4 Garlic cloves, chopped
2 To 3 tablespoons olive oil
1 t Cumin
1 t Paprika
1/2 ts Curry powder
1/2 ts Coriander
1/4 ts Cinnamon
1/4 ts Turmeric
1/4 ts Powdered cloves
1/4 ts Ground coriander
1/4 ts Ground dried ginger
3 Tomatoes, chopped (canned
-OK)
6 c Broth of choice
1 sm Sweet potato, peeled, cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled, cut into
-1/2-inch slices
1 md Or 2 smallish new potatoes,
-cut in chunks
1 sm To medium turnip, peeled,
-cut into 1-inch chunks
1/2 Head green cabbage, cut into
-chunks
1 Handful green beans,
-trimmed, cut into 2-inch
-lengths, or:
1/2 c Frozen green beans
2 Zucchini, trimmed, cut into
-3/4-inch slices or chunks
1 Green pepper, stemmed,
-seeded, cut into strips
1 c Cooked, drained chick-peas
-(canned OK)
2 c Couscous grains
2/3 c Raisins
3 tb Butter
1 tb To 2 tb orange flower or
-rose water
Saute onion and garlic in olive oil until softened,
then stir in spices and cook a few moments to bring
out the flavors. Add tomatoes, broth, sweet potato,
carrot and potatoes. Simmer for 15 minutes, then add
remaining vegetables and simmer another 15 minutes, or
until vegetables are tender. Add chick-peas and remove
from heat.
Combine couscous and raisins in a large bowl or
saucepan.
Remove 2 cups of the broth from the vegetable stew and
bring to a boil, pour it over the couscous and
raisins, cover, and let stand for 10 minutes. Add
butter and fluff with a fork.
To serve: Mound couscous on a platter, then sprinkle
with orange flower or rose water, and ladle on
vegetables and broth. Serve immediately.
PER SERVING: 385 calories, 12 g protein, 67 g
carbohydrate, 12 g fat (4 g saturated), 12 mg
cholesterol, 11 mg sodium, 6 g fiber.
Marlena Speiler writing in the San Francisco
Chronicle, 6/24/92.
