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Vegetable Couscous

Source: Quick from Scratch - Herbs
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Serves 4
Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapenos, caraway, and coriander make for a full-flavored vegetarian couscous. If you want to introduce meat, sauteed merguez, the hot North African sausages, are a great way to go.
RECIPE INGREDIENTS
1/4 cup cooking oil
1 large onion, cut into thin slices
4 carrots, cut into thin slices
1 fennel bulb, cored and cut into 1-inch pieces
1 eggplant (about 3/4 pound), cut into 1/2-inch pieces
4 cloves garlic, minced
1 jalapeno pepper, including seeds and ribs, cut diagonally into thin slices
1/4 cup tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons caraway seeds
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups water
1 2/3 cups drained and rinsed chickpeas (one 15-ounce can)
1 1/3 cups couscous
Vegetable Couscous Recipe at Cooking.com
DIRECTIONS
In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeno. Cook, covered, until the vegetables start to soften, about 10 minutes. Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper. Cook, stirring, for 1 minute.


Add 3 1/2 cups of the water and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Add the chickpeas and simmer 2 minutes longer.


Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 teaspoon salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with its broth over the couscous.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 565
Sodium: 1686mg
Fiber: 16g
Carbohydrates, Total: 92g
Protein: 16g
% Cal. from Fat: 25%
Fat. Total: 16g
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