SPICY VEGETABLE COUSCOUS

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Spicy Vegetable Couscous image

This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).

Provided by mersaydees

Categories     Moroccan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 medium turnip, diced (2 cups)
2 carrots, diagonally sliced
1 (8 ounce) can tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1 small zucchini, sliced
1/2 cup garbanzo beans (canned chick-peas)
1 1/2 cups chicken broth
4 tablespoons butter
1 cup couscous
fresh cilantro (to garnish) or parsley sprig (to garnish)
sesame seeds, for garnish

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add onion and garlic to pan, and saute until tender but not brown.
  • Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
  • Turn heat up to high and bring to a boil.
  • Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
  • Add zucchini and garbanzo beans; cook until zucchini is just tender.
  • Meanwhile, prepare couscous:.
  • In a large saucepan, heat chicken broth and butter.
  • Add couscous.
  • Cover and remove from heat.
  • Let stand 15 minutes.
  • To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
  • Garnish with cilantro or parsley and sesame seeds.

Nutrition Facts : Calories 429.4, Fat 20.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 982.1, Carbohydrate 51.2, Fiber 6.1, Sugar 5.6, Protein 11.8

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