Vegetable Couscous Recipe
Are you looking for a Vegetable Couscous recipe that gives a tasty twist to your meal? Even though Vegetable Couscous is a Main Dish I relish it any time of the day. It is always prepared with Pasta as the key ingredient. Never ever miss out on this great Vegetable Couscous recipe.
Ingredients
2 tablespoons olive oil
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
3 cloves garlic, minced
4 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 can (14 1/2 ounces) low-sodium tomatoes, chopped, with their juice
1/2 teaspoon each dried thyme and basil, crumbled
1/2 teaspoon each salt and black pepper, or to taste
1 bay leaf
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
1/4 cup golden raisins
1 cup couscous
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
