Vegetable Couscous Recipe
Would you like to try a great in taste Vegetable Couscous recipe? There is not a single month when I don't serve this yummy Main Dish! Vegetable is the primary ingredient in Vegetable Couscous. You will be ever grateful to the Mediterranean people for sharing this addictive Vegetable Couscous recipe with the world! This Vegetable Couscous recipe is sure to sweep you off your feet!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 cups water
1 vegetarian-style bouillon cube or envelope
1 1/2 cups couscous (precooked semolina)
3 tablespoons butter or margarine
1 4 1/2-ounce can blanched whole almonds chopped
1/2 cup dark seedless raisins
1 28-ounce can tomatoes
1 4-ounce can chopped green chilies
4 medium-sized carrots, cut into 2-inch pieces
2 medium-sized turnips, cut into bite-sized chunks
1 teaspoon cumin
1/2 teaspoon salt
2 medium-sized, zucchini, cut into 1-inch pieces
2 medium-sized onions, cut into wedges
2 medium-sized red or green peppers, cut into bite-iiized pieces
2 15 1/2 to 19-omnce cans garbanzo beans, drained
Directions
1. In 4-quart saucepan over high heat, heat water and bouillon to boiling. Stir in couscous; cover saucepan and let stand 5 minutes. Mean while, in small saucepan over medium heat, in hot butter or margarine, cook almonds until golden, stirring frequently.
2. Stir raisins and almonds into couscous. Spoon couscous mixture into shallow 3 1/2 quart casserole or 15 1/2" by 10 1/2" baking dish, pushing mixture to sides of casserole to form a 1-inch-wide border.
3. In same 4-quart saucepan, combine tomatoes with their liquid and next 5 ingredients; over high heat, heat to boiling. Reduce heat to medium; cover and cook, stirring occasionally, until turnips and carrots are almost tender, about 15 to 20 minutes. Stir in zucchini and remaining ingredients.
4. Spoon vegetable mixture inside border of couscous in casserole. Cover casserole tightly with foil and bake in 350°F. oven 1 1/2 hours or until all vegetables are tender.
2. Stir raisins and almonds into couscous. Spoon couscous mixture into shallow 3 1/2 quart casserole or 15 1/2" by 10 1/2" baking dish, pushing mixture to sides of casserole to form a 1-inch-wide border.
3. In same 4-quart saucepan, combine tomatoes with their liquid and next 5 ingredients; over high heat, heat to boiling. Reduce heat to medium; cover and cook, stirring occasionally, until turnips and carrots are almost tender, about 15 to 20 minutes. Stir in zucchini and remaining ingredients.
4. Spoon vegetable mixture inside border of couscous in casserole. Cover casserole tightly with foil and bake in 350°F. oven 1 1/2 hours or until all vegetables are tender.
