| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil (up to 2) |
| 2 |
ts |
Minced garlic |
| 1 |
c |
Coarsely chopped onions |
| 1 1/2 |
c |
Boiling water |
| 1 |
sm |
Fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups), chop and reserve fronds) -or- |
| 2 |
lg |
Celery stalks, cut into 1/2-inch slices, plus |
| 1/2 |
ts |
Fennel seeds |
| 1 |
lg |
Red bell pepper, thinly sliced |
| 1 |
lg |
Carrot, cut on diagonal into 1/2-inch slices |
| 1/4 |
lb |
Mushrooms, halved |
| 2 |
md |
Zucchini, cut into 1 1/2-inch chunks |
| 1 1/2 |
c |
Coarsely chopped plum tomatoes |
| 1/3 |
c |
Pitted oil-cured black olives |
| 1 1/2 |
ts |
Dried basil leaves |
| 1 1/2 |
ts |
Dried oregano leaves |
| 1 |
ts |
Salt or to taste |
| 1/4 |
ts |
Cinnamon |
| 1/8 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Balsamic vinegar or lemon juice (up to 3) |
| 1 1/2 |
c |
Whole wheat couscous |
| 1/4 |
c |
Minced fresh basil or parsley |
INSTRUCTIONS
Heat 1 tablespoon oil in pressure cooker. Add garlic; cook over medium-high
heat, stirring constantly, until just browned. Add onions and cook,
stirring frequently, 1 minute. Add water, fennel bulb or celery and fennel
seeds, bell pepper, carrot, mushrooms, zucchini, tomatoes, olives, basil,
oregano, salt, cinnamon and pepper.
Lock lid in place. Over high heat, bring to high pressure. Lower heat just
enough to maintain high pressure and cook 2 minutes. Reduce pressure using
quick-release method. Remove lid.
Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace lid;
allow to steam 5 minutes until couscous is tender. Add fennel fronds if
using, basil, remaining 1 tablespoon oil, and additional vinegar or lemon
juice to taste. Stir well. Serves 6.
VARIATION: Leftovers are terrific at room temperature when drizzled with
olive oil and lemon juice, and garnished with olives.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb
8, 1995.
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