Vegetarian Couscous
(from Violetdragonfy’s recipe box)
Source: Tina Wassermans's Cooking and More (from RecipeThing user Lawmom)
Categories: Sides, Veggies take the Main Stage
Ingredients
- 2 tablespoons olive oil
- 2 large cloves garlic, finely chopped
- 1 medium onoin, diced into 1/2 inch pieces
- 2 carrots sliced into 1/4 inch rounds
- 1 (8 ounce) can tomato sauce (or recipe ready tomatoes by progresso)
- 1/2 cup raisins
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 2 1/2 cups vegetable stock or chicken stock if not strictly vegetarian, divided use 2 yellow crookneck squash, sliced into 1/4 inch rounds
- 2 small zucchini, sliced into 1/4 inch rounds
- 1 can chickpeas, drained (about 1 cup) and run water over it
- 4 tablespoons butter or margarine
- 1 cup couscous
- Finely minced parsley for garnish
Directions
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Heat a large frying pan for 30 minutes and add the oil
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Heat the oil for 15 seconds and then saute the garlic and onion until lightly golden
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Do Not Burn The Garlic (changes flavor of the dish, and never put oil in cold frying pan)
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Add the carrots, tomato sauce, raisins, salt, cumin and 1 cup of stock to the pan
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Cover and simmer the mixture for 10 minutes or until the carrots are crisp tender
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Add the crookneck squash, the zucchini, and the chickpeas
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Cook until the squashed are tender (this can be done the day before)
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In a 2 quart saucepan, heat the remaining 1 1/2 cups stock and butter or margarine
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Add the couscous
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Cover, remove from the heat, and allow the pan to sit for 5 minutes (if part of buffet, use 2 cups or more of couscous)
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To serve, spoon the couscous in the center of a large rimmed dish, and surround with the cooked vegetables
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Pour the sauce evenly over all
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Sprinkle with a little parsley for garnish if you like