You are here

Vegetarian Couscous

Diet.Chef's picture
  Chicken bouillon granules 1 Tablespoon
  Margarine 1 Tablespoon
  Minced garlic 1 Tablespoon
  Minced gingerroot 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Water 7 3⁄4 Cup (124 tbs), divided
  Chopped purple onion 1 Cup (16 tbs)
  Canned no salt added whole tomatoes 29 Ounce, drained and chopped (2 Can)
  Sliced celery 1 Cup (16 tbs)
  Carrots 2 , scraped and sliced diagonally
  Sweet potato 1 Medium, peeled and cubed
  Sweet red pepper 1 , cut into 1/2-inch pieces
  Turnips 2 Cup (32 tbs), cubed
  Zucchini 2 Cup (32 tbs), cubed
  Raisins 2 Tablespoon
  Canned garbanzo beans 15 Ounce, drained (1 Can)
  Firm tofu 10 Ounce, cubed
  Uncooked couscous 1 Cup (16 tbs)
  Sliced almonds 2 Teaspoon, toasted

Coat a large Dutch oven with cooking spray, add margarine.
Place over medium-high heat until hot.
Add garlic, gingerroot, cumin, turmeric, cinnamon, and ground red pepper.
Cook for 2 minutes, stirring constantly.
Stir in 4 cups water, bouillon granules, chopped onion, and tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in sliced celery, sliced carrot, and cubed sweet potato, cook for 5 minutes.
Add sweet red pepper pieces and cubed turnips,- cook 4 minutes.
Add cubed zucchini, raisins, garbanzo beans, and tofu.
Cook for 5 minutes.
Remove mixture from heat.
Bring remaining 3 2/3 cups water to a boil in a medium saucepan.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)