Vegetable Couscous Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 medium-size yellow onions, thinly sliced | ||
| 2 large carrots, peeled and sliced 1/2 inch thick | ||
| 2 medium-size red-skinned potatoes (6 ounces each), cut into 1/2 inch cubes | ||
| Garlic | 3 Clove (5gm), minced | |
| 4 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| Chopped tomatoes | 1 Can (10oz) | |
| 1/2 teaspoon each dried thyme and basil, crumbled | ||
| 1/2 teaspoon each salt and black pepper, or to taste | ||
| Bay Leaf | 1 | |
| 2 parsnips (7 ounces), peeled and sliced 1/2 inch thick | ||
| 1 medium-size zucchini (6 ounces), cut into 1 -inch cubes | ||
| 1 medium-size yellow squash (6 ounces), cut into 1 -inch cubes | ||
| 2 cups cooked chick peas | ||
| Golden Raisins | 1/4 Cup (16 tbs) | |
| Couscous | 1 Cup (16 tbs) | |
Directions
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
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
Chef
