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Couscous and Vegetables (P)
Source: Couscous Maison (via the Jerusalem Post)
Serves: 4 to 6

1 (350g) package couscous
3 tablespoons oil
1 teaspoon soup powder
Salt and seasoning to taste
2 cups boiling water, sauce or gravy
1 tablespoon olive oil (optional)

6 garlic cloves, crushed
2 medium sized onions
1/2 cup oil (olive oil recommended)
2 hot peppers, finely chopped
3 medium-sized zucchini
2 sweet green peppers, diced
1 sweet red pepper, diced
5 tomatoes, cooked, peeled and diced
1/2 head white cabbage, cut in quarters
500g squash
2 carrots, cut in half
250g dry chickpeas, soaked overnight (or use canned)
Salt and pepper to taste

Make Couscous:
Add oil, soup powder, salt, and seasoning to to couscous. Mix well. Add boiling water, sauce, or gravy. Mix well, cover, and let stand for 5 minutes until liquid is absorbed.

Uncover and using a fork, break up any lumps that have formed, separating the granules of couscous. Leave uncovered and let stand for an additional 5 minutes.

Once more, use a fork to separate granules (optional: add olive oil).

Make Vegetables and Assembly:
Heat oil in a deep, wide pan. Add crushed garlic, whole onions and the rest of the vegetables, and cook on medium to high heat for about 10 minutes until golden brown.

Add 2 liters of water, salt and pepper, and bring to a boil. Reduce heat, add chickpeas, and cook for about 45 minutes.

Place prepared couscous in a large, wide bowl. Spoon out the vegetables and place on top of the couscous. Pour over remaining sauce, and serve.

Poster's Notes:
Couscous is traditionally served as a complete meal with an elaborate stew of vegetables such as pumpkin, zucchini, beans, carrots, chickpeas, potatoes and a variety of accompaniments, which may include fish or meats.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A