Couscous with Vegetables
http://www.nytimes.com/projects/well/vegetarian-recipes/#recipe/seven-vegetable-couscous
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Ingredients
- INGREDIENTS
- 1 1/2 cups couscous, uncooked
- 1 tablespoon vegan margarine
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 1 cup finely shredded white cabbage
- 1 medium turnip, peeled and diced
- 1 medium yellow summer squash, halved lengthwise and thinly sliced
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1 to 16-ounce can chickpeas, drained and rinsed
- 1 1/2 cups diced ripe tomatoes
- 2 teaspoons grated fresh or jarred ginger, or more, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Dried hot red pepper flakes, to taste, optional
- Salt and freshly ground pepper, to taste
- GARNISH
- 1/2 cup golden raisins (for garnish)
- 1/3 cup minced fresh parsley (for garnish)
- Sliced or slivered toasted almonds (for garnish)
Details
Preparation
Step 1
PREPARATION
1 Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
2 For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
3 Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
4 To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
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