Algerian Couscous

1 large onion, chopped
1/2 T turmeric
1/4 T cayenne
1/2 cup vegetable stock
1 1/2 T blackpepper
1/2 T salt
1 small can tomatopaste
3-4 whole cloves
3 medium zucchini
4 small yellow squashor yellow zucchini
3/4 large carrots
4 medium yellow orred potatoes, skins on
1 red or greenbell pepper
1 15-oz. can garbanzobeans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
Bring to a boil, then reduce heat and simmer, covered, for an hour or so.
(This can cook slowly for 2-3 hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies off the heat.

6. Put couscous in a bowl.
Pour boiling water over couscous and wait about 5 minutes.
Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.)
For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!

additional informations

Recipe group Main
region African
Michelle Olivier - molivier@u.washington.edu
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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