Vegetarian Couscous Recipe
Ingredients
| Vegetable cooking spray | ||
| Margarine | 1 Tablespoon | |
| Garlic | 1 Tablespoon, minced | |
| Minced | 1 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Water | 7 3/4 Cup (16 tbs), divided | |
| 1 tablespoon chicken-flavored bouillon granules | ||
| 1 cup chopped purple onion | ||
| Whole tomatoes | 2 Can (10oz), chopped | |
| 1 cup diagonally sliced celery | ||
| 2 carrots, scraped and sliced diagonally | ||
| 1 medium-size sweer potato, peeled and cubed | ||
| 1 sweet red pepper, cut into 1/2-inch pieces | ||
| Turnips | 2 Cup (16 tbs), cubed | |
| Zucchini | 2 Cup (16 tbs), cubed | |
| Raisins | 2 Tablespoon | |
| Garbanzo beans | 1 Can (10oz), drained | |
| 10 ounces firm rofu, cubed | ||
| 1 3/4 cups plus 2 tablespoons uncooked couscous | ||
| 1 tablespoon plus | ||
| 2 teaspoons sliced almonds, lightly toasted | ||
Directions
Coat a large Dutch oven with cooking spray, add margarine.
Place over medium-high heat until hot.
Add garlic, gingerroot, cumin, turmeric, cinnamon, and ground red pepper.
Cook for 2 minutes, stirring constantly.
Stir in 4 cups water, bouillon granules, chopped onion, and tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in sliced celery, sliced carrot, and cubed sweet potato, cook for 5 minutes.
Add sweet red pepper pieces and cubed turnips,- cook 4 minutes.
Add cubed zucchini, raisins, garbanzo beans, and tofu.
Cook for 5 minutes.
Remove mixture from heat.
Bring remaining 3 2/3 cups water to a boil in a medium saucepan.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Place over medium-high heat until hot.
Add garlic, gingerroot, cumin, turmeric, cinnamon, and ground red pepper.
Cook for 2 minutes, stirring constantly.
Stir in 4 cups water, bouillon granules, chopped onion, and tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in sliced celery, sliced carrot, and cubed sweet potato, cook for 5 minutes.
Add sweet red pepper pieces and cubed turnips,- cook 4 minutes.
Add cubed zucchini, raisins, garbanzo beans, and tofu.
Cook for 5 minutes.
Remove mixture from heat.
Bring remaining 3 2/3 cups water to a boil in a medium saucepan.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Chef
