Moroccan Vegetable Couscous |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Couscous has been a staple in North Africa for years. It’s becoming popular here, partly because it cooks quickly. From Cooking at a Glance - Vegetables & Grains. Ingredients:
1 tablespoon olive oil |
2 ounces onions, chopped |
2 1/2 ounces green peppers, chopped |
1 1/4 ounces carrots, chopped peeled |
1 1/4 ounces zucchini, chopped |
8 fluid ounces chicken stock |
5 ounces cabbage, shredded |
6 ounces chopped tomatoes (2 medium) |
1 tablespoon fresh coriander or 1 tablespoon parsley, finely chopped |
1/4 teaspoon salt |
1/4 teaspoon ground cardamom |
1/4 teaspoon caraway seed |
1/8 teaspoon ground turmeric |
4 ounces couscous |
Directions:
1. In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
2. Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.
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