Couscous With Seven Vegetables |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says It's good luck to have 7 vegetables in a CousCous Dish . Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish. Ingredients:
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock |
1/2 teaspoon ground cumin |
1/4 teaspoon paprika |
1/4 teaspoon ground black pepper |
1/4 teaspoon cinnamon |
1/2 teaspoon turmeric |
1/2 cup chopped red onion |
1/4 cup diced carrot |
1/2 cup diced turnip |
1/2 cup diced red pepper |
1/2 cup diced zucchini |
2 cups couscous |
1/2 cup fresh peas or 1/2 cup frozen peas |
salt |
3 tablespoons chopped fresh coriander |
Directions:
1. Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
2. Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.
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