Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 VEGETABLE COUSCOUS An exotic dish. 2 cups dried chick peas 1/3 cup vegetable oil 1 onion, finely chopped 1 small stick cinnamon 200 g eggplant, cut into 2 cm cubes 3 medium carrots, cut in 5 mm rounds 3 medium new potatoes, cut into 1 cm cubes 150 g pumpkin, cut into 1 cm cubes ¼ teaspoon allspice 3 teaspoons Harissa, or to taste 2 cups boiling water 100 g small stringless beans, cut in 5 cm diagonal slices 2 zucchini, unpeeled, cut in 1 cm rounds 1 medium, ripe tomato, cut into eight pieces 1 tablespoon chopped flat-leaved parsley 1 tablespoon chopped fresh coriander ground pepper COUSCOUS 1 cup couscous ¾ cup boiling water 2 teaspoons butter Cover chick pes with cold water, soak overnight. Drain, wash well and cook in large pan, on low simmer for 1½ hours. Heat oil in a large heavy-based pan and cook onion and cinnamon stick over low heat until onion softens. Add eggplant, carrots and potatoes. Cover and cook on low heat for 10 minutes, stirring occasionally with a wooden spoon. Add pumpkin, allspice and Harissa. Pour boiling water over mixture and add chick peas, beans and zucchini. Stir in tomato and pepper just before serving. Simmer, covered, for a further 15 minutes. garnish with the fresh parsley and coriander. To prepare Couscous: Pour boiling water on to 1 cup couscous in a bowl. Stir in butter and allow to stand for about 10 minutes. Steam in a pan with a close-fitting lid on low heat for 5 minutes. Serve with vegetables. Note: Couscous is the name given to both the cooked dish and the semolina. Serves 6. preparation / cooking time : 40 minutes + overnight soaking / 2 hours country : Morocco course : vegetarian dish source : Step-By-Step Moroccan Cooking / Consulleo Guiness Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op AFRIKAANSErecepten SEIZOENSrecepten SNELLErecepten Quote Link to comment Share on other sites More sharing options...
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