Moroccan Vegetable Couscous

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
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