Couscous Des Legumes Recipe

Step 1

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.

Step 2

Combine couscous and raisins in a large bowl or saucepan.

Step 3

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.

Step 4

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.

Posted by Stephen Ceideburg

Things You'll Need

  • 1 Onion, coarsely chopped
  • 4 Garlic cloves, chopped
  • 2 To 3 tablespoons olive oil
  • 1ts Cumin
  • 1ts Paprika
  • 1/2ts Curry powder
  • 1/2ts Coriander
  • 1/4ts Cinnamon
  • 1/4ts Turmeric
  • 1/4ts Powdered cloves
  • 1/4ts Ground coriander
  • 1/4ts Ground dried ginger
  • 3 Tomatoes, chopped (canned
  • -OK)
  • 6c Broth of choice
  • 1sm Sweet potato, peeled, cut
  • -into 1 or 2-inch chunks
  • 1sm Carrot, peeled, cut into
  • -1/2-inch slices
  • 1md Or 2 smallish new potatoes,
  • -cut in chunks
  • 1sm 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:
  • 1/2c Frozen green beans
  • 2 Zucchini, trimmed, cut into
  • -3/4-inch slices or chunks
  • 1 Green pepper, stemmed,
  • -seeded, cut into strips
  • 1c Cooked, drained chick-peas
  • -(canned OK)
  • 2c Couscous grains
  • 2/3c Raisins
  • 3tb Butter
  • 1tb To 2 tb orange flower or
  • -rose water

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