Vegetarian Moroccan Couscous

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Vegetarian Moroccan Couscous Ingredients

See instructions	1/4 cup Raisins
28 ounce Tomato Canned chopped	1 tblspoons Harissa
2 cups Vegetable broth	1/2 teaspoon Tumeric
6 ct Carrots cubed	1 ct Potato cubed
1 Onion	2 cup Couscous as required
2 can (12 oz) Garbanzo Beans drained

Instructions for Vegetarian Moroccan Couscous

From: JRomjrom~~at;aol.com Date: Tue, 23 Jul 1996 22:20:19 -0400 Subject: 9 days (andrea), australian progressive dinner 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 hunked 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 til vegs 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.

Main Ingredient: VegetablesCuisine: Middle Eastern

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