Vegetable Couscous

Really a pasta made from ground semolina, beadlike couscous has been a staple in North Africa for years. It’s becoming popular here, partly because it cooks in 5 minutes. You’ll find it in the rice or pasta section at the grocery or supermarket.

Ingredients:

• 5 oz cabbage, shredded .
• 1/4 tsp salt .
• 1/8 tsp ground turmeric .
• 1 tbsp fresh coriander or parsley, finely sliced .
• 6 oz sliced tomatoes (2 medium) .
• 2 oz onions, sliced .
• 1/4 tsp ground cardamom .
• 2 1/2 oz green peppers, sliced .
• 1/4 tsp caraway seeds .
• 4 oz couscous .
• 1 1/4 oz carrots, sliced peeled .
• 1 1/4 oz zucchini, sliced .
• 1 tbsp olive oil .
• 8 fluid oz chicken stock

Directions:

• In a medium saucepan heat olive oil.
• Cook onion, pepper, carrot, & zucchini in hot oil for 5 mins.
• Stir in stock, salt, cardamom, caraway, coriander or parsley, cabbage, tomatoes, & turmeric.
• Bring to boiling; reduce heat.
• Cover up & let simmer for 10 mins.
• Uncover; stir in the couscous.
• Remove from heat; let this stand, covered, for 5 mins.
• Uncover & fluff with a fork.
• Enjoy the Moroccan Vegetable Couscous recipe