Ingredients
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
1 1/2
-
2
-
1
-
1/4
-
-
1
-
1/2
-
-
-
Directions
Spiced Vegetable Couscous, This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman It’s a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you’d like this recipe to be vegetarian :), Hubby and I agreed this would be 3 5 stars, so we are rounding up to 4 I made a mistake and threw in the quinoa instead of the couscous – WHOOPS!!! So I just boiled it for about 20 minutes to perfection My stock and my veggies had plenty of salt and seasoning, but the end product was still a bit bland We had some cucumbers/tomatoes in a dijon vinaigrette and found that the vinaigrette finished off this couscous perfectly Added a bit of tang and more flavor Problem solved! Made for ZWT8 for the Jammin’ Jazzberries and our trip to Spain , Wow I have to say that I’m impressed! I typically don’t care for chickpeas or cooked carrots, but I would eat this any day The flavors blend beautifully, the recipe is really simple to make, and the result looks and tastes wonderful used homemade chicken stock, and cut the chili flakes to a pinch since my guests are heat wimps I would advise tasting the liquid before you add the couscous, to make sure it is seasoned enough before you add the pasta I make my stock without salt, and felt that the final dish needed more My fault, but I should have tasted it to be sure A lovely dish, and one I would definitely make again Made for ZWT6
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Steps
|
1
Done
|
Combine Chickpeas, Carrots, Zucchini, Onions and Olive Oil in a Pot, Add Stock, Parsley, Paprika, Chili Flakes and Salt to Taste. |
|
2
Done
|
Bring to Boil and Sprinkle in Couscous. |
|
3
Done
|
Stir Around, Add Raisins, Cover and Remove from Heat, Let Sit 5 Minutes, Uncover and Stir Again. |
