2012-02-11 Couscous

Quantity: 8
Preparation Time: 20 minutes
Cooking Time: 20 minutes

4 tbsp olive oil
2 cup vegetable broth
1 onion, chopped
4 carrots, cut into cubes
1 green, red or yellow peppers, sliced thin
2 zucchini, cut into cubes
2 potatoes, cubed
1 can chickpeas
1 cup green peas
1 can artichoke hearts
1 tbsp tomato paste
1 can diced tomatoes
1/2 tsp cinnamon
1/2 tsp turmeric
Pinch cumin, cinnamon, cardamom, cayenne, cloves, and ginger.

3 cups medium couscous
2 Tbs butter, cubed
1 tsp salt
Saffron threads soaked in 5 Tbs water
2 ½ cups hot water
½ cup raisins
3 Tbs vegetable oil
½ cup almonds
• Put the couscous in a bowl; add the salt and water and mix to make sure that the couscous will absorb the water. Leave to stand for 10 minutes.
• Sautee onion, carrots, potato, zucchini, green beans, chick peas and bell peppers in olive oil for 8 to 10 minutes. Reduce heat to medium and add diced tomatoes and vegetable broth.
• Allow to simmer, and then add spices, tomato paste.
• Rub the couscous with the oil and saffron threads to break up any lumps left. Transfer to an ovenproof dish, top with the cubes of butter and cover with aluminum foil.
• Heat for around 10 minutes in the oven.
• Transfer the couscous to a serving platter and spoon in a pile. Sprinkle with almonds and raisins.

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