Sean Dennis wrote to All:
Title: Couscous with Mushrooms and Curry
Hi Sean,
Nice batch of couscous recipes. This one sounds good to me. I like
mushrooms and curry. I read your post about foot surgery and the
long recovery time in the hospital. That sounds serious. I know
that if i were "in your shoes" (or is that in your hospital slippers?)
then i would want to have Internet access to help pass my time.
Here's wishing you a complete recovery...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Moroccan Couscous & Chickpeas
Categories: Moroccan, Pasta
Yield: 4 Servings
1 1/4 c Vegetable stock; +1/2 c -OR-
1 1/4 c Water;
- +1/2 c, boiling, plus:
2 Vegetable bouillon cubes
1 c Couscous
1/2 tb Olive oil
1 c Onion; chopped
2 cl Garlic; minced
1 1/2 c Cooked chickpeas -OR-
1 cn Chickpeas; drained & rinsed
1 ts Cumin powder
1 1/2 ts Coriander powder
1/4 ts Cinnamon
1/4 ts Cayenne
1/4 ts Salt
1/4 ts Black pepper; fresh ground
3 Ripe plum tomatoes;
- seeded & chopped
1/2 Cucumber;
- peeled, seeded, cubed
1/4 c Raisins
1/4 c Slivered almonds
2 tb Parsley; chopped
Total time: 20 minutes
In a saucepan, bring 1-1/4 cups stock to a boil. Add couscous, stir,
and cover. Set aside.
Heat oil over medium heat in a large saucepan or saute pan. Add
onion and garlic, cook stirring until soft. Add tomatoes and stir
until soft. Stir in cucumber and spices, cook for 1 minute. Add
chickpeas, raisins, almonds, and remaining 1/2 cup stock. Bring to a
boil, and add couscous. Turn off heat, cover and let stand 1 or
2 minutes, until the liquid has been absorbed by the couscous. Add
chopped parsley, fluff with a fork and serve.
Tips:
I used whole wheat couscous, which is firmer, and needed a few
minutes more cooking. I added the couscous to the boiling water,
rather than the other way around.
I made a gluten free version with millet, which looks & acts like
couscous, only more substantial. Millet takes about 20 minutes to
cook, so it should be pre-cooked before adding to this recipe. You
could also use cooked quinoa.
Moroccan Couscous is also excellent served cold as a salad. We also
loved our gluten free version, with millet.
Per 191 g serving: 298 cal, 11 g sugars, 51 g carbs,
7 g fat (20% CFF), 1 g sat fat, 162 mg sodium, 5 g fiber,
9 g protein, low Cholesterol
Recipe by Fran Lochbihler
Recipe FROM: <
https://web.archive.org/web/20180726003608/
http://www.savvyvegetarian.com/vegetarian-recipes/
moroccan-chickpeas-couscous.php>
MMMMM
Wherever you go, there you are!
--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)