Tuesday, May 06, 2008

Tuesday Do-Little Dinners: Vegetable Couscous

OK, everyone, ready to cook? It's Tuesday, remember? This week's recipe is an old family favorite, culled once again from my well-worn copy of Jeanne Lemlin's Quick Vegetarian Pleasures. It does require some prep work, but you can make the vegetable-chickpea part ahead of time and reheat it when you make the couscous (a 10-minute process) at dinnertime, if you wish. Or, at the very least, you could chop the veggies ahead of time and/or use frozen green beans, frozen carrots, or fresh tiny baby carrots (unsliced) instead of the zucchini--all of which are workable shortcuts. This recipe is sort of North African-esque in flavor, with its great blend of curry spices, chickpeas, raisins, vegetables, and couscous. Even Genevieve loves it. You don't really need much alongside, but some toasted pita bread is always good. Enjoy!

Vegetable Couscous
4-6 servings

1 T. olive oil
2 garlic cloves, minced or crushed through a press
1 medium onion, diced
2 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. paprika
1/8 tsp. cayenne pepper (more if you like it hotter)
2 medium zucchini, cut into 1/2-inch cubes (or see my note above about substitutions)
1 15-oz. can chickpeas, rinsed and drained
1 15-oz. can chopped tomatoes, with juice
1/2 cup raisins
1-1/2 cups vegetable stock/broth (I use Knorr vegetable bouillon cubes with water)
1/2 tsp. salt (omit if using bouillon for your vegetable broth)
1 cup couscous

Heat olive oil in large skillet over medium-high heat. Add garlic and onion, saute 2 minutes. Sprinkle in all spices, cook 2 minutes more, stirring often.

Stir in zucchini (or substitute), chickpeas, tomatoes with juice, and raisins. Cover pan and lower heat to medium. Simmer, stirring occasionally, until vegetables are tender (about 10 minutes).

Meanwhile, prepare couscous. Bring vegetable stock or broth and salt (if using) to a boil. Stir in the couscous and immediately remove from heat and cover. Let sit 5 minutes (or up to 20). Fluff with a fork.

Serve couscous with vegetable mixture on top.


Rob Hardy said...

Sounds great!

Oh, and by the way...tag! You're it

Christopher Tassava said...

Warning: this meal is far too enticing to resist once made. It's supposed to serve some relatively large number, but that's bunk. I'm halfway prepared to knock down my daughters to get more than my fair share.

Also, it's especially good al fresco. Which also makes the inevitable couscous spillspill easy to clean up.

squab said...

For real, I LOVE these recipe posts. We made your salsa chicken the other day and HOLY YUM. This one's going on the list, too. Mmmmmm ... couscous.