coucous made golden by rutabaga and spice

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* Exported from MasterCook *

 

Golden Couscous

 

Recipe By :Bridget Jones

Serving Size : 4 Preparation Time :0:00

Categories : Meat/Alternative Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 pound rutabaga -- peeled; half-inch dice

2 1/2 cups chicken or vegetable stock

salt and pepper

1 tablespoon cumin seed

2 cups couscous

1 large lemon -- grated zest

1 teaspoon turmeric

4 ounces baby spinach leaves -- finely shredded

 

Place the rutabaga in a saucepan and add the stock with seasoning. Bring to a

boil, reduce the heat, and cover the pan. Simmer for 10 minutes, until the

rutabaga is just tender.

 

Meanwhile, roast the cumin seed in a small pan until just aromatic, then

immediately turn the seeds out into a heatproof bowl. Add the couscous, lemon

zest, and turmeric. Mix lightly.

 

When the rutabaga is cooked, drain it through a sieve over the bowl of couscous.

Cover the dish immediately and leave the couscous to soak in the boiling stock

for 10-15 minutes, or until it is swollen and tender.

 

Add the shredded spinach to the cooked rutabaga and cover the pan tightly, then

leave it to one side on top of the stove to keep hot. As soon as the couscous

has absorbed all the stock, add the rutabaga and spinach, fluff with a fork, and

taste for seasoning, then serve at once.

 

See http://www.bridgetaboutfood.co.uk/cv.html for a list of publications by

Bridget Jones (a food writer who lives in the UK).

 

Description:

" Warm, roasted cumin and earthy turmeric are delicious with tasty rutabaga in

this extremely simple supper dish. "

Source:

" Farmers' Market Guide to Vegetables "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 381 Calories; 1g Fat (3.0% calories from

fat); 13g Protein; 79g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 55mg

Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 1582 0 0 0 0 0 5085

 

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