*  Exported from  MasterCook II  *
 
                            Couscous Des Legumes
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion -- coarsely chopped
    4                    Garlic cloves -- chopped
    2                    To 3 tablespoons olive oil
    1      teaspoon      Cumin
    1      teaspoon      Paprika
      1/2  teaspoon      Curry powder
      1/2  teaspoon      Coriander
      1/4  teaspoon      Cinnamon
      1/4  teaspoon      Turmeric
      1/4  teaspoon      Powdered cloves
      1/4  teaspoon      Ground coriander
      1/4  teaspoon      Ground dried ginger
    3                    Tomatoes -- chopped (canned
                         -OK)
    6      cup           Broth of choice
    1      sm            Sweet potato, peeled -- cut
                         -into 1 or 2-inch chunks
    1      sm            Carrot, peeled -- cut into
      1/2                -inch slices
    1      md            Or 2 smallish new potatoes
                         -cut in chunks
    1      sm            To medium turnip, peeled
                         -cut into 1-inch chunks
      1/2                Head green cabbage -- cut
                         -into chunks
                         -Handful green beans
                         -trimmed -- cut into 2-inch
                         -lengths -- or 1/2 cup
                         -frozen green beans
    2                    Zucchini, trimmed -- cut into
      3/4                -inch slices or chunks
    1                    Green pepper, stemmed
                         -seeded -- cut into strips
    1      cup           Cooked -- drained chick-peas
                         -(canned OK)
    2      cup           Couscous grains
      2/3  cup           Raisins
    3      tablespoon    Butter
    1                    To 2 tablespoons orange
                         -flower or rose water
 
 Saute onion and garlic in olive oil until softened, then stir in spices and
 cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
 potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
 vegetables and simmer another 15 minutes, or until vegetables are tender.
 Add chick-peas and remove from heat.
 
  Combine couscous and raisins in a large bowl or saucepan.
 
  Remove 2 cups of the broth from the vegetable stew and bring to a boil,
 pour it over the couscous and raisins, cover, and let stand for 10 minutes.
 Add butter and fluff with a fork.
 
  To serve: Mound couscous on a platter, then sprinkle with orange flower or
 rose water, and ladle on vegetables and broth. Serve immediately.
 
  Serves 6.
  Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
 
 
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