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Israeli Couscous With Vegetables

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Israeli Veglife1 6 Servings

INGREDIENTS

2 T Olive oil
1 1/2 c Chopped celery
1 Clove garlic, minced
1 Onion, diced
1 Sweet red pepper, diced
2 c Cubed fresh butternut squash
OR
Pumpkin
3 c Vegetable stock
Salt to taste
1/2 t Turmeric
1/2 t Cumin
1 2/3 c Israeli couscous*
2 1/2 c Water
1 c Thinly sliced carrots
1 c Sliced zucchini
1/2 c Raisins
1/4 c Sunflower seed kernels

INSTRUCTIONS

In a large skillet, heat oil over medium-high heat. Add celery,
garlic, onion, red pepper, and squash. Saute, stirring continually,
until onions are translucent, about 5 minutes. Add vegetable stock,
salt, turmeric, and cumin, and continue cooking, stirring often, for
about 15 minutes. In a medium skillet, toast couscous over  medium-high
heat, stirring often, for 3 to 5 minutes. Add water and  simmer for 10
to 15 minutes, stirring occasionally, until water is  absorbed and
couscous is tender. Add carrots, zucchini, and raisins  to simmering
vegetable mixture and cook until carrots are tender,  about 10 minutes.
Sprinkle with sunflower kernels and serve with  couscous.  By "Karen C.
Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.  NOTES : *A
semolina pasta much like regular couscous but in a larger,  pearl-like
form.  Israeli couscous is sold in packages and in bulk in  some
supermarkets and natural foods stores and is available by mail  order
from the Indian Harvest catalog:  (800) 294-2433.  Recipe by: Veggie
Life, January, 1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 312.8mg
Potassium: 772.4mg
Carbohydrates: 31.7g
Fiber: 6.5g
Sugar: 16g
Protein: 4g


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