Autumn harvest couscous
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Autumn harvest couscous
  Couscous    Vegetarian    Vegan  
Last updated 6/12/2012 1:05:30 AM. Recipe ID 30512. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Autumn harvest couscous
 Categories: Vegetarian, Vegan, Main dish
      Yield: 8 Servings
 
      6 md Leeks with 4 inches of
           -greens left on
      1 tb White vinegar
     12 c  Vegetable broth
      4 tb Olive oil
      8 lg Cilantro sprigs; washed,
      6    -roots and stems bruised
      9    Garlic cloves; peeled and
           -lightly bruised
      3    Cinnamon sticks; each 3 "
           -long
      2 ts Cumin
      2 ts Curry powder
    1/4 ts Saffron threads; crumbled
      1 ts Coarse salt
      6 md Carrots; peeled, halved]
           -lengthwise, and cut into
           -2" lengths
      3    Russet potatoes; peeled and
           -cut into quarters
    1/2 lb Turnips, small, white;
           -peeled and quartered
      3 sm Yellow onions; peeled and
           -halved
      2 md Zucchinis;ends trimmed
      3 lg Tomatoes, ripe; cored and
           -quartered
      1 cn Garbanzo beans (16 oz);
           -rinsed and drained
      1 c  Pitted prunes; halved
    1/2 c  Golden raisins
      3 tb Cilantro leaves; chopped
      8 c  Couscous; cooked
 
   1.  Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb
  and a 3-inch "X" through the green ends.
   Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
  30 minutes to remove any sand.Drain and rinse under running water.
  Reserve.
  
   2.  While the leeks are soaking, prepare athe seasoned broth. Place
  broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
  cumin,ciurry powder, saffron and salt in a very large, heavy pot.
  Bring to a boil, reduce heat and simmer for 30 minutes.
  
   3.  Place reserved leeks, carrots, potatoes, turnips and onions into
  the broth. Bring to a boil, reduce heat and simmer for 30 minutes.
  
   4.  Using a potato peeler, peel zucchini lengthwise at intervals to
  make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.
  
   5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
  so that vegetables don't break up.
   Cook for 30 minutes.
  
   6.  Just before serving, gently heat vegetables and broth through.
  Stir in
        3    TBS of the chopped cilantro.
   Spoon cooked couscous into shallow bowls and top with vegetables and
  broth. Garnish with the remaining tablespoon of chopped cilantro.
  Serve hot.
  
   Per serving: 526 cal; 9 g fat; 0 chol
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 30512 (Apr 03, 2005)

[an error occurred while processing this directive]