Vegetable Couscous Recipe
Eating just one is not possible for any one is my claim for this recipe of Vegetable Couscous. It is a staple food of the African people which has now gained popularity the world over. Pamper everyone with Vegetable Couscous as Main Dish. Is it you or the aroma of Vegetable Couscous that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
2 cups couscous
1/2 cup water
1/4 cup butter
1 cup cubed carrots
1 cup diced celery
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
1 cup fresh peas
Salt
3 cups boiling homemade vegetable broth
1 cup button mushrooms
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.
