| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Moroccan |
Lowfat |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 1 |
tb |
Veg broth |
| 3 |
c |
Vegetable broth |
| 2 |
|
Carrots, peeled |
| 2 |
|
Turnips, peeled |
| 1 |
|
Sweet potato |
| 1 |
|
Zucchini |
| 1 |
|
Red pepper |
|
|
Cut all veggies in strips – |
|
|
Julienned |
| 1 |
cn |
Garbanzo beans, drained |
| 12 |
oz |
Can tomato sauce |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Turmeric |
|
pn |
Saffron |
|
pn |
Curry |
| 2 |
c |
Couscous grains |
INSTRUCTIONS
In a large saucepan, saute onion until lightly browned. Add vegetable
broth and bring to a boil. Transfer to a large pot and add carrots,
turnips, and potato. Simmer 15 mins. Lower heat and add zucchini and
pepper. Cook 20 mins. Add beans, tomato sauce and spices. Cook til
heated through.
In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous,
cover and take off of heat. Let stand 5-7 minutes, fluff with a fork
and serve with vegetables on top. Date: Sun, 15 May 94 12:23:27 CDT
From: Natalie Frankel <Natalie.Frankel@mixcom.mixcom.com>
Converted to MM format by Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #3 by "Phillip Waters" <muddy@ibm.net>
on Jan 12, 1999
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