Vegetable Bean Stew With Couscous
|Salad oil||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 Large, finely chopped|
|Bell pepper||1 Large, seeded and chopped (Red And Green)|
|Ground coriander||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Sweet potatoes||2 Medium, peeled and cut into 1/2 inch cubes|
|Tomatoes||2 Large, peeled and chopped|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Saffron threads||1⁄2 Teaspoon|
|Cooked drained garbanzo beans/1 can garbanzo beans, drained||2 Cup (32 tbs)|
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 on ion is soft .
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.
Meanwhile, prepare Hot Pepper Sauce.
Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender .
Add more salt, if desired.
To serve, spread couscous around edge of a deep platter and spoon vegetable mixture into center.
Pass Hot Pepper Sauce at the table.
Makes 6 servings.
Hot Pepper Sauce.
In a small pan, combine 1/2 cup olive oil or salad oil; 2 1/2 teaspoons ground red pepper.
1 1/2 teaspoons ground cumin; 1 clove garlic, minced or pressed; and 1/4 teaspoon salt.
Cook over medium low heat, stirring, until ingredients are well blended.
Serve warm or at room temperature.