Vegetable Couscous Recipe
Ingredients
| Couscous | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), cubed | |
| Celery | 1 Cup (16 tbs), diced | |
| 1 green pepper, seeded and cubed | ||
| 1 cup 1-inch pieces green beans | ||
| 1 & 1/2 cups shredded red cabbage | ||
| 1 cup tiny broccoli flowerets | ||
| Peas | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| 3 cups boiling homemade vegetable broth | ||
| Button mushrooms | 1 Cup (16 tbs) | |
| 2 cups cooked dried chickpeas or drained canned chick-peas | ||
Directions
1. Spread the couscous on a baking sheet, sprinkle with the water, and mix lightly with the fingers to moisten all grains.
2. Place grains in a muslin-lined colander over a pan of boiling water, or in a special couscous pot. Cover and steam for 20 minutes. Stir the grains and steam for 20 minutes longer. Stir in the butter.
3. Meanwhile, put the carrots, celery, green pepper, beans, cabbage, broccoli, and peas in a heavy saucepan. Add salt to taste and pour the broth over all. Cover and cook the vegetables until barely crisp-tender, about 10 minutes. Add the mushrooms and chick-peas and cook for 5 minutes longer.
2. Place grains in a muslin-lined colander over a pan of boiling water, or in a special couscous pot. Cover and steam for 20 minutes. Stir the grains and steam for 20 minutes longer. Stir in the butter.
3. Meanwhile, put the carrots, celery, green pepper, beans, cabbage, broccoli, and peas in a heavy saucepan. Add salt to taste and pour the broth over all. Cover and cook the vegetables until barely crisp-tender, about 10 minutes. Add the mushrooms and chick-peas and cook for 5 minutes longer.
Chef
