Seven-Vegetable Couscous

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* Exported from MasterCook *

 

Seven-Vegetable Couscous

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 137

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups couscous

1 tablespoon reduced-fat margarine

1 teaspoon turmeric

1 teaspoon salt

1 tablespoon canola oil

2 medium onions -- chopped

2 large carrots -- sliced

1 cup finely shredded white cabbage

1 medium turnip -- peeled and diced

1 medium yellow summer squash -- diced

1 1/2 cups canned or cooked chick peas

1 1/2 cups diced ripe tomatoes

1 teaspoon freshly grated ginger

1 teaspoon cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon salt

1/3 cup raisins

1/4 cup chopped fresh parsley

1/4 cup toasted sliced or silvered almonds

 

6 to 8 servings

 

Since seven is a lucky number in Jewish tradition, Sephardic Jews serve a

seven-vegetable soup or stew such as this one for the holiday meal.

 

Cover the couscous with 3 cups of boiling water in a heatproof bowl. Cover

and let stand until the water is absorbed, about 15 minutes. Fluff with a

fork, then stir in the margarine, turmeric, and salt. Cover and set aside.

 

In the meantime, heat the oil in a soup pot. Add the onions and sauté over

moderate heat until translucent. Stir in the carrots and cabbage and sauté

until crisp-tender, adding small amounts of water as needed to keep the

bottom of the pot moist. Add the remaining ingredients except the last

2. Cover and cook over low heat, lifting the lid to stir frequently for 15

to 20 minutes. Add water in small amounts until the mixture has the

consistency of a thick, moist (but not soupy) stew. The vegetables should

be tender but still firm.

 

Before serving, arrange the couscous on the outer perimeter of a large

serving platter. Pour the vegetable mixture into the center. Sprinkle

with the parsley and almonds. Guests should place a small mound of

couscous on their plates and top it with the vegetable mixture.

 

Calories: 248, Carbohydrate: 41 g, Total fat: 6 g, Cholesterol: 0 g,

Protein: 7 g, Sodium: 353 mg

 

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