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|
|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.