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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Vegetable Topped Couscous
      Yield: 4 Servings
      1 lg Onion; cut in thin wedges
      2    Cloves garlic; minced
      1 ts Olive oil or cooking oil
      2 c  Thinly sliced carrots
    1/2 c  Water
      1 ts Dried basil; crushed
    1/2 ts Ground cumin
    1/4 ts Salt
    1/8 ts Ground red pepper opt.
      2 md Zucchini, quartered
           .. lengthwise and cut in
           .. 1/2" pieces (2 1/2C)
      1 pt Chick peas, rinsed
      1 pt Stewed tomatoes
      2 tb Cold water
      2 ts Cornstarch
      2 c  Chicken broth
      1 c  Couscous
    1/4 c  Chopped unsalted dry roasted
           .. peanuts
  Cook onion and garlic in hot oil in large saucepan
  over medium low heat until onion is crisp tender.
  Stir in carrots, the 1/2 cup water, basil, cumin,
  salt and if desired, red pepper. Bring to
  boiling. Reduce heat, cover and simmer 10 minutes.
  Stir in zucchini, chick peas and undrained
  tomatoes. Cover and cook for 2 minutes. Stir
  together cold water and cornstarch. Stir into
  tomato mixture. Cook and stir till thickened and
  bubbly. Cook and stir 2 minutes more. Meanwhile,
  bring chicken broth to a boil in medium saucepan.
  Remove from heat. Add couscous; cover and let
  stand 5 minutes or till liquid is absorbed; fluff
  with fork. Serve vegetable mixture over hot
  couscous. Sprinkle with peanuts.
  Makes 4 servings.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:43 EDT