Couscous with 7 Vegetables Recipe

From Dorothy McNett's Recipe Book.

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Couscous with 7 Vegetables

From Dorothy McNett's recipes at Use up to 7 vegetables from this selection for good luck...onions, fava beans, tomatoes, sweet potatoes, pumpkin, turnips, carrots, zucchini, sweet and hot peppers, cabbage. Couscous is readily available in either medium grain semolina or whole grain semolina wheat and is easily cooked in a saucepan or in a microwave.

1 onion
1 sweet potato
1 carrot
1 red bell pepper
1 ancho chili pepper
1 zucchini
1 red ripe tomato
2 tablespoons olive oil
1/2 teaspoon tumeric
1 cup water or vegetable broth
1 cup couscous
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
harissa (red pepper sauce) for serving

Prepare the vegetables, cut into bite-sized serving sizes. In heavy bottomed saute pan, heat the oil and add the vegetable pieces along with the tumeric. Cook and stir to desired doneness, usually about 15-20 minutes. In meantime, combine water or broth, couscous, oil and salt in batter bowl. Cook in microwave on full power for 4 minutes. Cover and allow to stand a few minutes. Dump cooked couscous onto a beautiful serving platter, make a well in the center, and add the cooked vegetables. Drizzle with a bit of the harissa, and serve more in a separate dish for those who would want to add more heat to their couscous.

Recipe created 2011-05-10.

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