Vegetable Couscous

Vegetable Couscous
Photo by © Melanie Acevedo

Ingredients

  • 1 jalapeño pepper, including seeds and ribs, cut diagonally into thin slices
  • 1 fennel bulb, cored and cut into 1-inch pieces
  • 2 teaspoons ground coriander
  • ¼ teaspoon fresh-ground black pepper
  • 2 ¼ teaspoons salt
  • ¼ cup cooking oil
  • 1 1/3 cups couscous
  • + 8 more ingredients
    • 1 ½ teaspoons caraway seeds
    • 4 carrots, cut into thin slices
    • 1 2/3 cups drained and rinsed chickpeas (one 15-ounce can)
    • 5 ½ cups water
    • 1 eggplant (about 3/4 pound), cut into 1/2-inch pieces
    • ¼ cup tomato paste
    • 4 cloves garlic, minced
    • 1 large onion, cut into thin slices

1. In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, until the vegetables start to soften, about 10 minutes. Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper. Cook, ...

View full recipe at My Recipes

Comments

Variations on Vegetable Couscous

  • Vegetable Couscous
    • 3 T dried currants or raisins
    • 4 plum tomatoes, chopped
    • 2 1/3 c chicken broth
    • 1/4 t cayenne
    • 2 t salt
    • 1/8 t cinnamon
    • 1/8 t ground cloves
    • +9 other ingredients


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