Tuesday, November 3, 2009

Couscous Vegetable Medley

From eDiets (makes 6 servings)

3/4 c vegetable broth
1 medium-large onion
4-5 carrots
15 oz can diced tomatoes
1/4 tsp cayenne pepper
1/2 tsp nutmeg
1 tsp cinnamon
2 tsp cumin
1 lb 13 oz can chickpeas (garbanzo beans), rinsed and drained
3 fresh medium zucchini
3 bell pepper
1/2 c raisins
3/4 c couscous
1 1/2 c chicken or vegetable broth


Rinse and drain the chickpeas, set aside. Rinse and chop zucchini, bell pepper, onion, and carrot into bite-sized pieces, set aside. Place the onions and carrots in a pot with the canned tomatoes and the vegetable broth. Bring to a boil, reduce heat, cover and simmer on medium heat for about 15 minutes, or until vegetables are tender. Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer, covered, for another 5 minutes. In a smaller saucepan, bring 1 1/2 c broth to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes. Serve couscous topped with vegetables.

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