Couscous Des Legumes

Serving Size : 6
Ingredients

for prepare Couscous Des Legumes

:

Amount	Measure	Ingredient - Preparation Method
1		onion - coarsely chopped
4		garlic cloves - chopped
2	tablespoons	olive oil - up to 3
1	teaspoon	cumin
1	teaspoon	paprika
1/2	teaspoon	curry powder
1/2	teaspoon	coriander
1/4	teaspoon	cinnamon
1/4	teaspoon	turmeric
1/4	teaspoon	powdered cloves
1/4	teaspoon	ground coriander
1/4	teaspoon	ground dried ginger
3		tomatoes - chopped (canned
6	cups	broth of choice
1	small	sweet potato - peeled, cut
1		chunks - Ґ(1 to 2)
1	small	carrot - peeled, cut into
slice couscous des legumes
1	medium	or 2 smallish new potatoes - cut in chunks
1	small	to medium turnip - peeled, cut into
1-inch chun couscous des legumes
1/2	head	green cabbage - cut into
1	handful	green beans - trimmed, cut into
2 OR couscous des legumes
1/2	cup	frozen green beans
2		zucchini - trimmed, cut into
1	slices	or chunks
1		green pepper - stemmed, seeded,
cut into str couscous des legumes
1	cup	cooked - drained chick-peas
ok couscous des legumes
2	cups	couscous grains
2/3	cup	raisins
3	tablespoons	butter
1	tablespoon	to 2 tb orange flower or - rose water

Saut‚ onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat. Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork. To serve: Mound couscous on a platter, then sprinkle with orange flower or rose water, and ladle on vegetables and broth. Serve immediately. Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

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