MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Vegetable Topped Couscous
Categories:
Yield: 4 Servings
1 lg Onion; cut in thin wedges
2 Cloves garlic; minced
1 ts Olive oil or cooking oil
2 c Thinly sliced carrots
1/2 c Water
1 ts Dried basil; crushed
1/2 ts Ground cumin
1/4 ts Salt
1/8 ts Ground red pepper opt.
2 md Zucchini, quartered
.. lengthwise and cut in
.. 1/2" pieces (2 1/2C)
1 pt Chick peas, rinsed
1 pt Stewed tomatoes
2 tb Cold water
2 ts Cornstarch
2 c Chicken broth
1 c Couscous
1/4 c Chopped unsalted dry roasted
.. peanuts
Cook onion and garlic in hot oil in large saucepan
over medium low heat until onion is crisp tender.
Stir in carrots, the 1/2 cup water, basil, cumin,
salt and if desired, red pepper. Bring to
boiling. Reduce heat, cover and simmer 10 minutes.
Stir in zucchini, chick peas and undrained
tomatoes. Cover and cook for 2 minutes. Stir
together cold water and cornstarch. Stir into
tomato mixture. Cook and stir till thickened and
bubbly. Cook and stir 2 minutes more. Meanwhile,
bring chicken broth to a boil in medium saucepan.
Remove from heat. Add couscous; cover and let
stand 5 minutes or till liquid is absorbed; fluff
with fork. Serve vegetable mixture over hot
couscous. Sprinkle with peanuts.
Makes 4 servings.
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