| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1/2 |
pk |
(150g) sundried tomatoes; *1 |
| 2 |
md |
Carrots; cut in half, sliced in batons |
| 1 |
|
Red pepper; sliced in batons |
| 1/2 |
|
Butternut squash; peeled and cubed |
| 1 |
lg |
Zucchini; sliced into batons similar size to carrots |
| 15 |
oz |
Beans; canned *2 |
| 1 |
|
Handfull sultanas; (optional) |
|
|
Cous cous; *3 |
| 1 |
|
Vegetable stock cube |
| 4 |
oz |
Tomato juice; approx *4 |
|
|
Chili to taste |
| 2 |
ts |
Dried parsley |
| 1 |
ts |
Coriander; (cilantro) |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Turmeric |
| 1 |
|
Piece ginger; 1" square, sliced |
|
|
Or 1 tsp dried ginger |
|
|
Salt; to taste *5 |
INSTRUCTIONS
Cous cous is Morocco's national dish and seven is a lucky number there so
seven vegetables are used
Note 1: prepare as directed take care with seasoning as they are very salty
Note 2: (I used red and black as I had them in the freezer)
Note 3: I used one flavoured with herbs and garlic
Note 4: (I used some tinned that I had put through processor/juicer)
Note 5: but take care as sundried tomatoes are salty
In large pan put onion, sundried tomatoes, stock cube about 1/2 pint water,
tomato juice and seasoning.Cook until onion is tender stirring
occasionally.Keep covered.I also added the beans at this point Add carrots,
red pepper simmer for approx 15mins Add butternut squash,
cougettes(zucchini)sultanas keep covered and simmer for further 15mins or
so. You need at this point to check on the liquid if too dry add more water
or tomato juice but if too runny remove lid and cook off some of the
liquid. Prepare couscous as directed Serve and pile vegetables on top of
couscous.Makes 2 good servings or 1 and plenty to reheat or take to work.
Posted to fatfree digest by Maralyn <maralyn.olsen@virgin.net> on Apr 5,
1998
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