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Couscous:
Vegetables:
Make Couscous:
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:
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:
Posted by Ruth Baks
Nutritional Info Per Serving: N/A
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
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.
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.
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.