Mixed Vegetable Couscous - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 small: Butternut squash, halved lengthwise, seeded
1 small: Eggplant, cut into 1-inch cubes
1/4 cup: Olive oil,
1 large: Turnip, peeled, cut into 1-inch pieces
1 large: Carrot, cut into 1-inch pieces
3: Pattypan squash, quartered
3 large: Zucchini, cut into 1-inch pieces
3 1/4 cup: Plus 2 T chicken stock or canned low-salt broth,
1/4 cup: , (1/2 stick) unsalted butter
1/2 tsp: Turmeric,
2 1/4 cup: Couscous, about 14 oz
1 can: , (15-oz) garbanzo beans (chick-peas), rinsed, drained
1/4 cup: Chopped fresh Italian parsley,
Directions:
Preheat oven to 350F. Line baking sheet with foil. Place butternut
squash cut side down on foil. Toss eggplant with oil in large bowl.
Spread out eggplant on another baking sheet. Bake squash until
tender, about 40 minutes, Bake eggplant until brown, turning
occasionally, about 1 hour. Cool squash; peel. Cut squash into 1-inch
pieces. Combine squash and eggplant in large bowl.
Steam tumip and carrot until tender, about 12 minutes. Transfer to
bowl with squash and eggplant. Steam pattypan squash and zucchini
until tender, about 8 minutes. Transfer to bowl with vegetables.
(Vegetables can be prepared 4 hours ahead. Cover and let stand at
room temperature. Before continuing, rewarm on baking sheet in 350F
oven until heated through, about 10 minutes.)
Bring stock, butter and turmeric to boiling in heavy large saucepan.
Add couscous and stir. Cover, remove from heat and let stand 5
minutes. Transfer couscous to large bowl; fluff with fork. Add
vegetables, garbanzo beans and parsley. Season with salt and pepper.
Toss gently.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
squash cut side down on foil. Toss eggplant with oil in large bowl.
Spread out eggplant on another baking sheet. Bake squash until
tender, about 40 minutes, Bake eggplant until brown, turning
occasionally, about 1 hour. Cool squash; peel. Cut squash into 1-inch
pieces. Combine squash and eggplant in large bowl.
Steam tumip and carrot until tender, about 12 minutes. Transfer to
bowl with squash and eggplant. Steam pattypan squash and zucchini
until tender, about 8 minutes. Transfer to bowl with vegetables.
(Vegetables can be prepared 4 hours ahead. Cover and let stand at
room temperature. Before continuing, rewarm on baking sheet in 350F
oven until heated through, about 10 minutes.)
Bring stock, butter and turmeric to boiling in heavy large saucepan.
Add couscous and stir. Cover, remove from heat and let stand 5
minutes. Transfer couscous to large bowl; fluff with fork. Add
vegetables, garbanzo beans and parsley. Season with salt and pepper.
Toss gently.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp