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Braised Vegetables With Couscous

Ingredients
  Vegetable oil 2 Teaspoon
  Onions 1 Cup (16 tbs), sliced
  Carrot 1⁄2 Cup (8 tbs), sliced
  Celery 1⁄2 Cup (8 tbs), sliced
  Zucchini 1⁄2 Cup (8 tbs), sliced
  Canned chickpeas 1⁄2 Pound, drained, rinsed
  Currants 1 Tablespoon, dried
  Instant vegetable broth and seasoning mix 5 Ounce (1 Packet)
  Paprika 1⁄3 Teaspoon
  Cumin 1⁄3 Teaspoon
  Pepper 1 Dash
  Semolina/Dry precooked semolina 2 Ounce, uncooked
Directions

MAKING
1) Take a nonstick saucepan of 3-quart capacity and heat oil in it.
2) Add the celery, carrot, and zucchini along with the onions and cook over high heat.
3) Stir often and continue cooking for 3 minutes until the onions become light brown in color.
4) Pour 1 1/3 cups of water in the saucepan and add the chickpeas, broth mixture, currants, paprika and pepper along with the cumin.
5) Decrease the heat to low and simmer it for 10 minutes with the cover on until the carrots become soft.
6) Take out ½ a cup of the broth from the mixture and transfer to a smaller saucepan.
7) Set the pan on high heat and cook until it starts boiling.
8) Add the couscous by stirring it in.
9) Remove the pan from heat and allow it to stand for 5 minutes.

SERVING
10) Arrange the couscous on a serving platter and pour the couscous mixture over it before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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