marsha-tbay
Well-known member
Couscous:
1 l/2 cups couscous
3 cups boiling water
1 tablespoon butter
1 teaspoon turmeric
1 teaspoon salt
Vegetable stew:
2 tablespoons olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and sliced l/4-inch
thick
1 medium zucchini, halved lengthwiseand sliced l/4-inch thick
1/2 cups cooked or drained canned chickpeas
1 1/2 cups diced ripe tomatoes
1 teaspoon freshly grated ginger
1/2 teaspoon each: ground cumin, coriander,
turmeric and salt
Garnish:
1/2 cup golden raisins or finely chopped dried apricots
1/2 cup sliced or slivered almonds
Combine the couscous and water in a heatproof bowl. Cover and let stand until
water is absorbed, about 15 minutes. Fluff with a fork, then stir in the
butter, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the
onions and saut‚ over moderate heat until translucent. Stir in cabbage and
saut‚ until both it and the onion are lightly golden.
Add remaining stew ingredients. Bring to a simmer, then over and reduce the
heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add
water as needed to produce a moist, but not soupy, consistency . The
vegetables should be tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter.
Pour vegetable mixture in the center, then sprinkle with the garnishes. Let
each guest place a mound of couscous on his/her dinner plate and top it with the vegetable mixture
1 l/2 cups couscous
3 cups boiling water
1 tablespoon butter
1 teaspoon turmeric
1 teaspoon salt
Vegetable stew:
2 tablespoons olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and sliced l/4-inch
thick
1 medium zucchini, halved lengthwiseand sliced l/4-inch thick
1/2 cups cooked or drained canned chickpeas
1 1/2 cups diced ripe tomatoes
1 teaspoon freshly grated ginger
1/2 teaspoon each: ground cumin, coriander,
turmeric and salt
Garnish:
1/2 cup golden raisins or finely chopped dried apricots
1/2 cup sliced or slivered almonds
Combine the couscous and water in a heatproof bowl. Cover and let stand until
water is absorbed, about 15 minutes. Fluff with a fork, then stir in the
butter, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the
onions and saut‚ over moderate heat until translucent. Stir in cabbage and
saut‚ until both it and the onion are lightly golden.
Add remaining stew ingredients. Bring to a simmer, then over and reduce the
heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add
water as needed to produce a moist, but not soupy, consistency . The
vegetables should be tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter.
Pour vegetable mixture in the center, then sprinkle with the garnishes. Let
each guest place a mound of couscous on his/her dinner plate and top it with the vegetable mixture