pumpkin couscous

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Pumpkin Couscous

 

Recipe By :Bridget Jones

Serving Size : 4 Preparation Time :0:00

Categories : Stews

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

2 garlic cloves -- crushed

2 onion -- finely chopped

1 green bell pepper -- seeded and chopped

1 yellow bell pepper -- seeded and chopped

1 tablespoon dried sage

2 pounds pared and seeded pumpkin -- cut into 1/2-inch cubes

28 ounces canned chopped tomatoes

14 ounces canned chickpeas -- drained

salt and black pepper

1 1/3 cups couscous

salt

1 3/4 cups water -- boiling

extra virgin olive oil -- for drizzling

1 large mild green chile (Anaheim) -- seeded and chopped

1 hot chile (jalapeno or serrano) -- seeded and chopped

1 lemon -- grated zest

1/4 cup chopped parsley

 

1. Heat the olive oil in a saucepan. Add the garlic, onions and bell peppers.

Stir well, then cover the pan and cook for 15 minutes, until vegetables are

soft.

 

2. Stir in the sage and pumpkin, then pour in the tomatoes with their juice. Mix

in the chickpeas with seasoning. Bring to a boil, reduce the heat and cover.

Simmer 25 to 30 minutes.

 

3. When the pumpkin has been cooking for 5 to 10 minutes, place the couscous in

a heatproof bowl. Sprinkle with salt. Pour in the boiling water, cover and let

stand for 15 minutes.

 

4. Mix the mild and hot chiles with lemon zest and parsley.

 

5. Taste the pumpkin and adjust the seasoning, if necessary. Add the chile,

lemon mixture and remove from the heat. Stir lightly.

 

6. Fluff the couscous with a fork and drizzle with olive oil (optional), then

season with freshly ground black pepper. Divide the couscous among four large

warmed bowls. Ladle the pumpkin casserole over the couscous and serve at once.

 

Description:

" simple pumpkin and chickpea sauce; aromatic and perfect with light, fluffy

couscous "

Cuisine:

" Morocco "

Source:

" Farmers' Market Guide to Vegetables: Selecting, Preparing and Cooking "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 618 Calories; 14g Fat (19.4% calories

from fat); 22g Protein; 108g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

319mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1216 2470 0 0 0 0 0 0 2049 20103 0 0

 

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