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Vegetable Couscous

Healthy.Eater's picture
  Olive oil 2 Tablespoon
  Yellow onions 2 Medium, thinly sliced
  Carrots 2 Large, peeled and sliced 1/2 inch thick
  Red-skinless potatoes 2 Medium, cut into 1/2 inch cubes (6 Ounce Each)
  Garlic 3 Clove (15 gm), minced
  Vegetable stock/Chicken stock/ low sodium chicken broth 4 Cup (64 tbs)
  Canned low sodium tomatoes 14 1⁄2 Ounce, chopped, with their juice (1 Can)
  Dried basil 1⁄2 Teaspoon, crumbled
  Dried thyme 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄2 Teaspoon (Or To Taste)
  Salt 1⁄2 Teaspoon (Or To Taste)
  Bay leaf 1
  Parsnips 2 , peeled and sliced 1/2 inch thick (7 Ounce)
  Zucchini 1 Medium, cut into 1 inch cubes (6 Ounce)
  Yellow squash 1 Medium, cut into 1 inch cubes (6 Ounce)
  Cooked chickpeas 2 Cup (32 tbs)
  Golden raisins 1⁄4 Cup (4 tbs)
  Couscous 1 Cup (16 tbs)

1 ln a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat.
Add the onions and saute, stirring occasionally, for 5 to 7 minutes or until golden.
Add the carrots, potatoes, and garlic and cook, stirring, for 2 minutes.
Stir in the stock, tomatoes, thyme, basil, salt, pepper, and bay leaf.
Bring the liquid to a boil, then lower the heat and simmer the vegetables, covered, for 5 minutes.
Add the parsnips and simmer, covered, for 3 minutes.
Add the zucchini, yellow squash, and chick peas and simmer, covered, for 8 minutes or until the vegetables are just tender.
Remove and discard the bay leaf.
2 Using a 1 -pint glass measuring cup, transfer 1 1/2 cups of the cooking liquid from the Dutch oven to a small saucepan.
Stir in the raisins and the remaining 1 tablespoon of oil, then bring the liquid to a boil and stir in the couscous.
Remove the saucepan from the heat and let stand, covered, for 1 0 minutes or until the liquid is absorbed and the couscous is tender

Recipe Summary

Main Dish

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Vegetable Couscous Recipe