Vegetable Couscous
This dish is one of my favourite meatless recipes and was a staple in my household when I was growing up. It is loaded with vegetables (and fibre) and has a wonderful flavour. It is easy to prepare, and is sure to be a hit with your family and holiday guests.
Adapted from The Essential Vegetarian Cookbook by Antonia Harvey, P.Dt
Makes: 6 servings
Ingredients:
2 small onions, thinly sliced
2 tablespoons of olive oil
1 teaspoon turmeric
1/2 teaspoon chili powder
2 teaspoons grated fresh ginger
1 cinnamon stick
2 medium carrots, thickly sliced
2 medium parsnips, thickly sliced
1 1/2 cups vegetable broth
250g cauliflower, cut into small florets
2 medium zucchinis, cut into thick slices
19oz can chickpeas, drained and rinsed
1 1/4 cup couscous
1 cup boiling water
1 tablespoon butter or margarine
Image used with permission from Flickr user jules.
Instructions:
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Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft, stirring. Add the turmeric, chili powder, and ginger and cook for one minute.
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Add the cinnamon stick, carrots, parsnips, and vegetable broth to the pan. Stir to combine. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes or until the vegetables are almost tender.
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Add the cauliflower and zucchini and simmer for another 10 minutes. Stir in the chickpeas and simmer for an additional 5 minutes. Remove the cinnamon stick.
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Place the couscous in a bowl and add boiling water. Allow to stand until the water is absorbed, about 5 minutes. Add the butter or margarine and fluff with a fork.
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Place a bed of couscous on each serving plate and top with the vegetables.