| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | North African | Vegetables | 4 | Servings |
INGREDIENTS
| 2 | c | Couscous |
| 3 | c | Water |
| 1 | t | Ground cinnamon |
| 1 1/2 | c | Chicken broth |
| 1 | c | Carrots, cut in 1.5" pieces |
| 1 | c | Broccoli |
| 1 | c | Cauliflower |
| 1 1/2 | c | Onions, diced |
| 3 | Cloves garlic, minced | |
| 1 | T | Coriander, ground |
| 1 | T | Paprika |
| 1 | T | Cumin powder |
| 2 | t | Black pepper, freshly ground |
| 1/4 | t | Cayenne |
| 6 | T | Cilantro |
| 1/3 | c | Dried apricots |
| 1 | c | Tomatoes, diced |
| 2 | T | Lemon juice, or 3 to |
| taste |
INSTRUCTIONS
Put apricots to soak in hot water for about 1/2 hour. Put the couscous in a shallow baking pan or ceramic dish, about 9 inches square and 2 inches high. Bring the water to a boil with the cinnamon and pour over the couscous. Cover the pan with foil and let the couscous sit for 5 to 10 minutes. Fluff with a fork. Bring the broth to a boil. Cook the vegetables in the broth until tender but not soft. Remove with a slotted spoon and set aside Add the onions to the broth and cook until tender and translucent, 10 or 15 minutes over moderate heat. Add the garlic, spices, 2 tablespoons of the cilantro (I added some dried basil instead) and the tomatoes; cook for 2 minutes more. Add the vegetables and stir till reheated. Adjust seasoning and add lemon juice, if desired. NOTES : Spicy! Recipe by: Joyce Goldstein, in Eat More, Weigh Less Posted to Digest eat-lf.v097.n225 by "Cornellier, Ann" <Cornellier.Ann@tbs-sct.gc.ca> on Sep 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 327.9mg
Potassium: 792.5mg
Carbohydrates: 42g
Fiber: 6.8g
Sugar: 12.1g
Protein: 8.3g