| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Dutch |
May 1995 |
1 |
servings |
INGREDIENTS
| 4 1/2 |
c |
Water |
| 2 |
tb |
Paprika |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
lg |
Turnip; peeled, cut into |
|
|
; 3/4-inch pieces |
| 3 |
md |
Zucchini; cut into |
|
|
; 3/4-inch-thick |
|
|
; rounds |
| 3 |
|
Celery stalks; cut into 3/4-inch |
|
|
; lengths |
| 2 |
md |
Potatoes; peeled, cut into |
|
|
; 3/4-inch pieces |
| 3 |
md |
Tomatoes; halved, seeded, cut |
|
|
; into 3/4-inch |
|
|
; pieces |
| 4 1/2 |
c |
Canned vegetable broth |
| 2 |
tb |
Olive oil |
| 4 |
c |
Couscous; (about 24 ounces) |
INSTRUCTIONS
Bring water to boil in heavy large Dutch oven over high heat. Mix in
paprika and cumin; season lightly with salt and pepper. Add turnip and
carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover
and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook
uncovered until tomatoes soften, about 2 minutes. Drain vegetable,
reserving cooking liquid. Transfer vegetables to medium bowl and cover with
foil to keep warm. Return cooking liquid to same pot and boil until reduced
to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large
skillet. Mix in couscous; cover skillet. Remove from heat and let stand
until couscous softens and absorbs broth, about 10 minutes. Fluff couscous
with fork. Season with salt and pepper.
Mound couscous on large platter. Top with vegetables. Drizzle sauce over.
8 To 10 Side-Dish Servings or 4 Main-Course Servings.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 3296 Calories (kcal); 36g Total Fat; (9% calories from fat);
108g Protein; 635g Carbohydrate; 0mg Cholesterol; 363mg Sodium Food
Exchanges: 39 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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