Vegetable couscous recipe And Books
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Vegetable couscous recipe and books|
So you would like to know how to make Vegetable couscous recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
2 cups dried chick peas
1/3 cup vegetable oil
1 onion finely chopped
1 small stick cinnamon
200g egg plant cut into 2 cm cubes
3 medium carrots cut in 5 mm rounds
3 medium new potatoes cut into 1cm cubes
150g pumpkin cut into 1cm cubes
1/4 teaspoon all spice
3 teaspoond Harissa (qv)
2 cups boiling water
100g small stringless beans cut in 5 cm diagonal slices
2 zucchini unpeeled cut into 1cm rounds
1 medium ripe tomato cut into eight pieces
1 tablespoon chopped flat leaved parsley
1 tablespoon cbopped fresh coriander
1 cup couscous
3/4 cup boiling water
2 teaspoons butter
Cover chick peas with cold water soak overnight.
Drain wash well and cook in large pan on low simmer for 11/2 hours.
Heat oil in a large heavy based pan and cook onion and cinnamon stick over low heat until onion softens.
Add eggplant carrots and potatoes.
Cover and cook on low heat for 10 minutes stirring occasionally with a wooden spoon.
Add pumpkin allspice and Harissa.
Pour boiling water over mixture and add chick peas beans and zucchini.
Stir in tomato just before serving.
Simmer covered for a further 15 minutes.
Garnish with the fresh parsley and coriander.
To prepare Couscous: Pour boiling water on to 1 cup couscous in a bowl.
Stir in butter and allow to stand for about 10 minutes.
Steam in a pan with a close fitting lid on low heat for 5 minutes.
Serve with vegetables.
Hint. It is not necessary to salt eggplant before cooking to remove any bitter juices if egg plant
is young and fresh.
Note: Couscous is the name given to both the cooked dish and the semolina.
This Recipe Serves 6
We truly hope you will like this American recipe, and enjoy your tasty Vegetable couscous recepie. Check out these great recipe books and learn how to make Vegetable couscous!
View Recipe Books - Vegetable Recipe
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