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Vegetarian Moroccan Couscous
Recipe By:
Serving Size: 4
Cuisine: Middle Eastern
Main Ingredient: Vegetables
Categories: Vegetarian, Vegan, Meatless, Low Fat, Steam, Quick, Boil, Vegetables, Side Dish, Sauces, Main Dish
-= Ingredients =-
28 ounces of Tomato, canned, chopped
2 cups of vegetable broth
6 Carrots ; cubed
1 Onion
twp 12 ounce cans of Garbanzo Beans, drained
1/4 cup of raisins
1 tablespoon of Harissa
1/2 teaspoon of tumeric
1 Potato, cubed
2 cup Couscous |
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From: JRomjrom@aol.com Date: Tue, 23 Jul 1996 22:20:19 -0400 Why not make a vegetarian Moroccan couscous? A tomato based sauce with harissa, turmeric, chickpeas, carrots, squashes (winter & summer types), mushrooms, raisins, onions and whatever other vegetables you have. (id give you a recipe but i punted--used 1 28 oz can of chopped tomatoes,2 cups additional broth, 6 carrots, 2 cans chickpeas, an onion, handful of raisins, tablespoon or so of harissa, 1/2 tsp turmeric and whatever I had around of the other ingredients. I added a leftover baked potato, diced and a couple of jalapenos). Cook until vegetables are tender (save chickpeas and raisins for the last ten minutes). took about 1/2 hour to cook serve it over traditional couscous or quinoa. a steamed green as a side dish. JEWISH-FOOD digest 275 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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