abensur Algerian couscous

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Algerian Couscous

 

Recipe By :Nadine Abensur

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

1 medium onion

5 tablespoons light olive oil -- divided

1 pound carrots -- peeled and chopped into chunks

1 pound new potatoes -- peeled and cut

(in half, if necessary)

2 tablespoons ground cumin

1 tablespoon ground paprika

3 cloves garlic -- finely chopped

14 ounces canned tomatoes

14 ounces canned chickpeas (do not drain)

3 large zucchini -- thickly sliced

8 ounces chestnut mushrooms -- thickly sliced

dash soy sauce

water or vegetable stock

bunch coriander -- roughly chopped

couscous -- to serve

harissa -- to serve salt and pepper

 

Fry the onion until transparent in 2 to 3 tbsp light olive oil.

 

Add the carrots and potatoes. Fry together for a few minutes, stirring

continuously. Add the cumin, paprika and garlic. Keep stirring. Then add the

tomatoes. Stir again, breaking up the tomatoes as you do so. Drain the liquid

from the tin of chickpeas into this keeping the heat at a moderate simmer.

Reserve the chickpeas till later.

 

Now in a separate large frying pan, heat another tbsp or two of light olive oil.

Fry the courgette slices till brown. Set aside.

 

In the same pan and with no extra oil, add the chestnut mushrooms. Fry them till

softened and slightly shrivelled. Add a dash of soy sauce.

 

When the potatoes are tender, add the reserved chickpeas, then the courgettes

and mushrooms and stir together for a few minutes. You may need to add more

liquid - water or a light vegetable stock will do so that the sauce, while not

in the least watery, is thin enough to act as a kind of thick broth. Season with

salt and pepper. Just before serving, add the chopped coriander.

 

Serve with couscous reconstituted in its own volume of boiling water, with a

tablespoon of Marigold vegetable Bouillon powder.

 

Serve a bowl of harissa with the couscous and vegetables and use in small and

measured fiery doses.

 

VARIATION: see Curried parsnip couscous with mango relish

 

Source:

" Vegetarian spice recipes by Nadine Abensur at www.ivillage.co.uk/ "

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Per Serving (excluding unknown items): 352 Calories; 14g Fat (34.3% calories

from fat); 11g Protein; 50g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

140mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 986 0 0 0 0 1032 0 0 0 0 4204 0 1582 0 0 2130706543

 

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