| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Side dishes, Cooking lig, Appetizers | 6 | servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 2 | c | Chopped onion |
| 4 | c | Peeled butternut or acorn squash; cubed, about 1 1/2 pounds |
| 2 | c | Sliced carrot |
| 1 | c | Chopped peeled celeriac |
| 1 | ts | Curry powder |
| 2 | Cloves garlic; minced | |
| 1 | c | Chickpeas; canned, drained |
| 1 | c | Canned vegetable broth |
| 1 | c | No salt added tomato juice |
| 1/2 | c | Chopped dried apricots |
| 1/4 | c | Chopped almonds; toasted |
| Chopped fresh parsley | ||
| 3 | c | Cooked couscous |
INSTRUCTIONS
1. Heat oil in a large nonstick saucepan over medium heat. Add onion and next 5 ingredients (onion through garlic), and saute 2 minutes. Add chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until tender. Top with apricots and almonds, and sprinkle with parsley. Serve over couscous. Yield: 6 servings (serving size: 1 1/2 cups ragout with 1/2 cup couscous). Recipe by: Cooking Light, January/February 1997, page 135 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
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