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Vegetable Couscous
Recipe By : Global Vegetarian, by Jay Solomon, page 122
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Pasta, Couscous, Etc. Vegetables
Amount Measure Ingredient -- Preparation Method
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1 tablespoon canola oil
1 small yellow onion -- diced
1 medium red bell pepper -- seeded and diced
1 cup diced zucchini
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups water
2 scallions -- chopped
1 cup couscous
15 ounces canned red kidney beans or chickpeas -- drained
(optional)
Makes 4 servings.
This makes an enticing bed for grilled vegetables, curries, and hearty stews.
In a medium saucepan, heat the oil. Add the onion, bell pepper, and
zucchini and saute for about 7 minutes. Add the seasonings and cook for 1
minute more. Add the water and scallions and bring to a boil. Stir in the
couscous and beans, if desired, cover, and remove from the heat. Let stand
for 10 minutes.
Fluff the couscous before serving.
Converted by MC_Buster.
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