VEGETABLE-BEAN STEW WITH COUSCOUS

VEGETABLE-BEAN STEW WITH COUSCOUS image

Yield 6 servings

Number Of Ingredients 15

1/4 cup salad oil
1 large onion, finely chopped
1 each large red and green bell pepper, seeded and chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
2 large tomatoes, peeled and chopped
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon saffron threads
2 cups cooked, drained garbanzo beans (page 49) or 1 can (15 oz.) garbanzo beans, drained
Salt
Hot Pepper Sauce (see recipe)
1 medium-size zucchini, chopped
4 cups hot cooked couscous (prepared according to package direction) or hot cooked brown rice, bulgur, or millet

Steps:

1. Heat oil in a 5-quart kettle over medium heat; add onion, red and green bell peppers, coriander, and cinnamon and cook, stirring occasionally, until onion is soft (about 5 minutes). 2. Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron, and garbanzos. Season to taste with salt. Cover, reduce heat, and simmer for 15 more minutes. 3. Prepare Hot Pepper Sauce (see other recipe) 4. Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender (about 5 more minutes). Add more salt, if desired. To serve: spread couscous areound edge of a deep platter and spoon vegetable mixture into center. Pass Hot Pepper sauce at the table.