An excellent vegetarian recipe comes from a old Readers Digest magazine. Serves 4-6
2 tbsp Olive Oil 25 mL
2 medium Onions thinly sliced 2 medium
2 large carrots, peeled and sliced 1/2 inch [1 cm] thick 2 large
2 medium red skinned potatoes cut into cubes 2 medium
3 Cloves of Garlic, minced 3
4 cups Vegetable stock or low sodium chicken broth 1 L
14 ounce can Chopped tomatoes, undrained 398 mL
1/2 tsp each dried thyme and basil, crumbled 2 mL
1/2 tsp each salt and black pepper, or to taste 2 mL
1 Bay leaf 1
2 parsnips peeled and sliced 1/2 inch [1 cm] thick 2
1 medium zucchini cut into 1 inch [2.5 cm] cubes 1 medium
1 medium yellow squash cut into 1 inch [2.5 cm] cubes 1 medium
2 cups cooked chick peas 500 mL
1/4 cup golden raisins 50 mL
1 cup couscous 250 mL

In a dutch oven, heat 1 tbsp. of oil over medium heat. Add the onions and sauté, stirring occasionally for 5 to 7 minutes or until golden. Add the carrots, potatoes, and garlic and cook, stirring, for 2 minutes. Stir in the stock, tomatoes, thyme, basil. salt, pepper and bay leaf. Bring the liquid to a boil, then lower the heat and simmer the vegetables, covered, for 5 minutes.  Add the parsnips and simmer, covered, for 3 minutes. Add the zucchini, yellow squash, and chick peas and simmer, covered, for 8 minutes or until the vegetables are just tender. Remove and discard the bay leaf.

Transfer 1 1/2 cups [750 mL] of the cooking liquid from the Dutch oven to a small saucepan. Stir in the raisins and the remaining 1 tbsp. of oil, then bring the liquid to a boil and stir in the couscous. Remove from  heat and let stand, covered, for 10 minutes or until the liquid is absorbed and the couscous is tender.

Serve the vegetables over the couscous.

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