Guest guest Posted November 27, 2000 Report Share Posted November 27, 2000 * Exported from MasterCook * Menu (Autumn): Chickpea Stew With Couscous Recipe By : Everyday Cooking with Dr. Dean Ornish, page 207 Serving Size : 4 Preparation Time :0:00 Categories : Menus Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Chickpea Stew with Couscous (see separate recipe) Cucumber-Yogurt Sauce with Mint (see separate recipe) Warm Whole Wheat Pita Bread Orange Segments with Chopped Dates Flavored with the warm spices beloved in Morocco, this full-bodied stew will make your kitchen smell divine. Served over steamed couscous, it is essentially a meal in itself, thanks to the protein in the chickpeas and the variety of vitamin-rich vegetables used. The chickpea protein is incomplete (as protein from plant sources always is), but yogurt offers the complementary amino acids needed. Offer the yogurt sauce on the side, for drizzling over the stew or to use as a dipping sauce for the pita bread. For dessert, peel and segment four oranges, working over a bowl to catch the juices. Put the segments in the bowl with a pinch of cinnamon, then add 1/4 cup chopped pitted dates and toss. The timing: Make the chickpea stew a day ahead, if desired. Several hours before dinner, peel and slice the oranges and chill them. Prepare the cucumber-yogurt sauce while you reheat the stew gently. Steam the couscous just before you are ready for dinner Add dates to oranges just before you are ready to serve them. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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