| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Rice & grai, Vegetarian |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
lg |
Onion; chopped |
| 6 |
|
Cloves garlic; finely chopped |
| 1 |
ts |
Cumin seed; lightly toasted and ground |
| 1 |
ts |
Ground turmeric |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Sweet paprika |
| 2 |
c |
Light vegetable broth |
| 3 |
sm |
Red tomatoes; peeled and pureed |
| 1/3 |
c |
Dried currants |
| 2 |
tb |
Fresh lime juice |
| 2 |
c |
Vegetable broth |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 2 |
c |
Couscous |
INSTRUCTIONS
SAUCE
COUSCOUS
Heat the olive oil in a nonstick pan and cook the onion and garlic in
it until the onion is soft and translucent. Stir in the ground,
toasted cumin, turmeric, cinnamon, coriander, cayenne, and paprika.
Continue stirring over medium heat for 2 to 3 minutes, then add the
vegetable broth, tomato puree, and currants. Simmer the sauce for 10
minutes.
Remove the sauce from the heat and stir in fresh-squeezed lime juice
to your taste. If you are not planning to use the sauce immediately
and want to reheat it before serving, wait to add the lime juice at
the last minute.
To cook the couscous, heat the broth, water, butter, and salt
together in a medium skillet until the liquid boils. Reduce the heat
to a simmer, add the couscous, cover the skillet tightly, and leave
it on lowest heat for 5 minutes. Then remove the pan from the heat
and leave it covered for another couple minuites before fluffing the
couscous with a fork.
Serve the couscous with roasted vegetables and pass the spicy sauce
separately.
Serves 8 to 10.
Recipe by: The New Vegetarian Epicure - Anna Thomas
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
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