Couscous With Spicy Chick Pea Stew Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Couscous,
1/4 cup: Olive Oil,
2: Onions Chopped,
3 medium: Carrots Sliced,
2 tsp: Each Ground Cinnamon,
Ground Cumin,
Ground Coriander,
1/2 cup: Corn Kernels,
1/2 lbs: Zucchini Diced,
1 1/3 cup: Dried Chick Peas Cooked,
OR,
2 can: , (14-Oz) chick peas, drained
1 quart: Water,
1/4 cup: Tomato Paste,
2 1/2 cup: Warm Water,
Freshly Ground Black Pepper,
1: Spread Couscous Out on a Large Deep Plate and Pour the Warm Water,
Directions:
Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To
Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a
Large Saucepan, add the Onion and Carrots and Saute Gently for 10
Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes,
Stirring. 3. Stir in the Corn, Zucchini and Chick Peas (May Use Fava
Beans instead). Then add the Water and Tomato Paste. Bring To a
boil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. 4.
By Now, the Couscous Will Have Absorbed the Water. Put It Into a
Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit
With Your Fingers Again as You Do So. If Your Container Has Large
Holes, You May Prefer To Line It With a Piece Of Cheesecloth To
Prevent the Grains from Falling Through, But I Never Found this
Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable
Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minutes. 6.
Season To Taste With Pepper. Stir the Remaining Olive Oil Into the
Couscous, Then Put the Couscous on a Large, Warmed Serving Dish,
Garnish With the Coriander and Serve Immediately.Serve With a Green
Salad.
Source from luhu.jp
Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a
Large Saucepan, add the Onion and Carrots and Saute Gently for 10
Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes,
Stirring. 3. Stir in the Corn, Zucchini and Chick Peas (May Use Fava
Beans instead). Then add the Water and Tomato Paste. Bring To a
boil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. 4.
By Now, the Couscous Will Have Absorbed the Water. Put It Into a
Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit
With Your Fingers Again as You Do So. If Your Container Has Large
Holes, You May Prefer To Line It With a Piece Of Cheesecloth To
Prevent the Grains from Falling Through, But I Never Found this
Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable
Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minutes. 6.
Season To Taste With Pepper. Stir the Remaining Olive Oil Into the
Couscous, Then Put the Couscous on a Large, Warmed Serving Dish,
Garnish With the Coriander and Serve Immediately.Serve With a Green
Salad.
Source from luhu.jp
Tags
Vegetarian