Algerian Couscous

Ingredients:


  • 1 large onion, chopped

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne

  • 1/2 cup vegetable stock

  • 1/2 tablespoon cinnamon

  • 1 1/2 teaspoons black pepper

  • 1/2 teaspoon salt

  • 5 tablespoons tomato puree

  • 3 -4 whole cloves

  • 3 medium zucchini

  • 4 small yellow squash

  • 3/4 large carrot

  • 4 medium yellow potatoes, skins on

  • 1 red bell pepper

  • 1 (15 ounce) can garbanzo beans


    • Preparation:


  • Saute onion in vegetable stock over med. low heat until translucent.

  • Add all spices and cook for a few more minutes, stirring as needed.

  • Add tomato paste, stir and simmer 2 minutes.

  • Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.

  • Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.).

  • Add the drained garbanzos about 5 minutes before you take the veggies off the heat.

  • Put couscous in a bowl.

  • Pour boiling water over couscous and wait about 5 minutes.

  • Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).

  • For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.

  • Serve the stew over the couscous.



    • Posted by Nikolas L at 2:27 AM
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