Veg Joy--Winter Vegetable Couscous

[Guest guest]

Here's one that uses the Ras El Hanout spice blend Kathleen posted last week or

so.

 

 

* Exported from MasterCook *

 

Winter Vegetable Couscous

 

Recipe By :Joy of Cooking All About Vegetarian Cooking

Serving Size : 12 Preparation Time :0:00

Categories : Joy of Cooking--Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil -- divided

3 portobello mushrooms -- wiped clean, gills removed,

thickly sliced

1 red onion -- quartered

1 celery root -- cut into large chunks

2 white turnips -- peeled & quartered

1 rutabaga -- peeled & cut into 2 " pieces

2 leeks -- cleaned thoroughly and cut into 1/4 " thick

slices

1 medium head cauliflower -- separated into florets

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

3 tablespoons Ras El Hanout -- divided

5 cups vegetable stock -- divided

2 cups cooked chickpeas -- rinsed & drained if canned

salt & pepper to taste

5 cups couscous

10 fresh mint leaves

 

Heat olive oil in medium skillet until moderate hot but not smoking. Add

portobello mushrooms and cook, stirring, until softened and just beginning to

brown. Remove from heat and set aside.

 

Heat in a large heavy pan the remaining 1/4 cup of olive oil and add red onion,

celery root, turnips, rutabaga, leeks, cauliflower florets, thyme, and marjoram.

Stir in 1 tablespoon of Ras El Hanout. Cook, covered, over medium heat until

partially cooked, about 10 minutes.

 

Stir in 3 cups of vegetable stock and continue cooking until vegetables are

tender but not overdone, 20-30 minutes. At the end of the cooking, the flavors

of the vegetables should have blended together well, but each one should hold

together and be distinct. During the last 10 minutes of cooking, stir in the

reserved portobello mushrooms along with chickpeas and season with salt &

pepper.

 

Rinse couscous in a sieve with tap water. Stir in Ras El Hanout and salt to

taste. Let stand 20 minutes, then rub the couscous through your hands to

separate the grains. Ten minutes before serving, stir in 2 cups of vegetable

stock. Cook, covered, over medium heat to steam and heat through. To serve,

mound the couscous in the center of a large platter and surround it with the

vegetables. Garnish with mint leaves.

 

S(ISBN):

" 0-7432-0209-0 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 500 Calories; 12g Fat (21.9% calories

from fat); 16g Protein; 82g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol;

706mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Ras El Hanout

 

Recipe By :Joy of Cooking All About Vegetarian Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Joy of Cooking--Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons ground ginger

2 teaspoons ground black pepper

2 teaspoons ground allspice

2 teaspoons ground nutmeg

2 teaspoons ground mace

2 teaspoons ground cardamom

2 teaspoons ground cinnamon

2 teaspoons ground turmeric

1/4 teaspoon ground cloves

1/4 teaspoon ground red pepper

 

Mix together thoroughly.

 

Copyright:

" 2000 "

Yield:

" 1/2 cup "

 

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Per Serving (excluding unknown items): 142 Calories; 5g Fat (26.8% calories from

fat); 3g Protein; 27g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 2 Grain(Starch); 1 Fat.

 

NOTES : Morocco's ras el hanout contains many different elements, from seeds,

leaves, flowers, roots, and bark to Spanish fly beetle, a supposed

aphrodisiac.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0