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Moroccan Vegetable Couscous

Recipes »  Side Dish  »  Vegetables

Try this Moroccan Vegetable Couscous recipe, or contribute your own. "Dishes" and "Main dishes" are two of the tags cooks chose for Moroccan Vegetable Couscous.

Yield: 6 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Vegetables

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Servings          
Original recipe makes 6 Servings
2 lgCelery stalks
1/2 lbZucchini -- sliced 1/2"
1/4 cApricots, dried
2 cCouscous -- whole-grain
1/4 tsTurmeric
1 tsPaprika
1 lgOnion -- sliced thin
2 Cloves garlic -- minced
3 lgCarrot
1/2 tsFennel seed
4 cBoiling water
1/8 tsCayenne
1/4 cRaisins
Parsley)
2 tbWine, red -- or other wine
1/4 cFresh mint -- chopped (or
Drained
2 tsDark corn syrup
1 cnChickpeas -- rinsed and
Chopped
1/2 cRed bell peppers -- chopped
1 lbTomatoes, canned -- coarsely
1 mdTurnip -- cubed 1/2"
1/2 tsCinnamon
1 tsGround cumin

Moroccan Vegetable Couscous Preparation

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather over it and let sit at least 15 minutes. Fluff with a fork, and keep warm. Saute onion and garlic in wine until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots, and chickpeas. Simmer for an addtional 15 minutes. Place couscous in individual soup bowls and top with the vegetable stew. Garnish with the chopped mint or parsley. Recipe By : The Vegetarian Starter Kit, PCRM File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Calories Per Serving: 125
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Tags

  1. Main dishes
  2. Dishes
  3. Corn
  4. Celery
  5. Bell pepper
  6. Carrot
  7. Onion
  8. Garlic
  9. Parsley
  10. Peas
  11. Raisin
  12. Tomato
  13. Wine
  14. Vegetables
  15. Dinner

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