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Ingredients Jump to Instructions ↓

  1. 2 md Onions, sliced

  2. 1 ea Red bell pepper, seeded,

  3. 3/4" wide strips

  4. 2 ea Garlic cloves, peeled

  5. 1 ts Turmeric

  6. 1 ts Ground ginger

  7. 1/2 ts Ground cinnamon

  8. 1/4 ts Cayenne pepper

  9. 1/4 ts Crushed saffron threads

  10. 4 md Carrots, cut into 1"

  11. -- lengths 1 ea Butternut squash,

  12. 2-inch pieces 15 oz Canned tomatoes

  13. 1 c Vegetable stock or bouillon

  14. 2 md Zuchinni, cut into 1" chunks

  15. 1 c Cooked garbanzo beans

  16. 1/2 c Raisins

  17. 3 c Water

  18. 2 tb Olive oil

  19. 1/2 ts Fine sea salt

  20. 1 1/2 c Whole wheat couscous

  21. 1/2 c Coarsely chopped almonds

  22. 6 to 8 minutes. Add the bell pepper, garlic, turmeric, ginger,

  23. 1 minute. Stir in the carrots, squash, tomatoes with their juice, and vegetable stock, breaking up the tomatoes with the spoon. Bring to a simmer over high heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables are just tender.

  24. 5 to 10 minutes. Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes. Place the couscous on a warmed serving platter and make a well in the center. With a slotted spoon, spoon the vegetables into the well. Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.

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