VEGAN - Couscous with Vegetables

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* Exported from MasterCook *

 

Couscous with Vegetables

 

Recipe By : Redbook Magazine

Serving Size : 6 Preparation Time :1:45

Categories : Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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FOR VEGETABLES:

1 onion -- chopped

1 tablespoon vegetable oil

2 garlic cloves -- minced

1 teaspoon ground turmeric

1 can vegetable broth

SIZE OF CAN 14-1/2 ounces

1 can whole tomatoes in juice

SIZE OF CAN 14 ounces

2 parsnips, peeled -- cut in 2 " pieces

2 medium sweet potatoes, peeled -- cut in 2 " pieces

2 strips lemon peel

3/4 teaspoon salt

2 zucchini, halved lengthwise -- cut in 2 " pieces

1/2 cup -- chopped

 

FOR COUSCOUS:

1 can vegetable broth

SIZE OF CAN 14-1/2 ounces

1 tablespoon butter

OR olive oil

1 (10 oz.) box couscous

 

Cook onion in oil in 4- to 6-quart Dutch oven over medium heat 5 to 8 minutes,

until tender. Stir in garlic and turmeric; cook 1 minute. Add vegetable broth,

tomatoes, parsnips, sweet potatoes, lemon peel and salt. Bring to a boil,

reduce heat and simmer 10 minutes. Add zucchini and parsley. Cook, stirring

occasionally, until tender, 35 to 45 minutes. Remove lemon peel.

 

Just before serving stew, make couscous. Add enough water to broth to make 2

cups; bring to a boil in medium saucepan. When boiling, add butter and remove

heat. Stir in couscous, cover, and let stand 5 minutes. Fluff with fork and

toss with parsley. Serve vegetable stew with couscous.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Women.com website.