Vegetable Couscous With Steeped Paprika Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Vegetable stock,
1 tbsp: Paprika,
1 1/2 tsp: Salt,
1/2 tsp: Pepper,
1 cup: Couscous,
1 tbsp: Olive oil,
1/2 cup: Red onion, (s), chopped
3 each: Scallions, sliced
1/2 each: Carrot, diced
1/2 cup: Red bell pepper, diced
1/2 cup: Yellow bell pepper, diced
1 cup: Tomato, diced
1/4 cup: Parsley, chopped
Directions:
1. In a saucepan with a tight-fitting lid, bring the stock to a boil.
Remove 3 tbs of the boiling stock and dissolve the paprika in it.
Pour this back into the pot. Add 1 tsp salt and
tsp pepper. Return
the stock to a boil.
2. Remove the stock from the heat and add the couscous. stir, cover,
and let stand for about 5 minutes.
3. Heat a skillet for 1 minute; add the olive oil, then the onion and
scallions. Saut
until the onion begins to color, about 2 minutes.
Add the carrot and peppers and saut
for 1 minute. Add the tomato and
saut
1 minute more. Add the remaining
tsp salt and the remaining
tsp pepper, then stir. Add the parsley and stir again. Remove from
the heat.
4. Add the couscous to the skillet and fluff it as you mix it with the
vegetables. Serve immediately or at room temperature.
Can be refrigerated for 1 day. Return to room temperature before
serving.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp
Remove 3 tbs of the boiling stock and dissolve the paprika in it.
Pour this back into the pot. Add 1 tsp salt and
tsp pepper. Return
the stock to a boil.
2. Remove the stock from the heat and add the couscous. stir, cover,
and let stand for about 5 minutes.
3. Heat a skillet for 1 minute; add the olive oil, then the onion and
scallions. Saut
until the onion begins to color, about 2 minutes.
Add the carrot and peppers and saut
for 1 minute. Add the tomato and
saut
1 minute more. Add the remaining
tsp salt and the remaining
tsp pepper, then stir. Add the parsley and stir again. Remove from
the heat.
4. Add the couscous to the skillet and fluff it as you mix it with the
vegetables. Serve immediately or at room temperature.
Can be refrigerated for 1 day. Return to room temperature before
serving.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp