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Couscous with Chickpeas and Vegetables

 

A delicious and hearty couscous stew that has several kinds of winter vegeta bles, chickpeas and dried apricots, raisins is tossed with cinnamon, paprika and cumin to spice up the flavor.
20

Yield

8

servings

Prep

1

hrs

Cook

1

hrs

Ready

3

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

½ cup chickpeas (garbanzo beans)
dried
2 tablespoons olive oil, extra-virgin
2 cloves garlic
crushed
1 each onions
chopped
1 teaspoon cinnamon
ground
1 teaspoon paprika
1 teaspoon cumin
ground
2 each carrots
sliced 1/4 inch
4 each turnip
*
4 cups sweet potatoes, or yams
chunks
1 cup tomato juice
or less
1 ½ cups vegetable stock
3 each zucchini
sliced
¼ cup apricots
dried
*
8 each mushrooms, button
2 tablespoons parsley leaves
chopped
1 x salt
to taste
*
1 x black pepper
to taste
*
1 cup water
1 ⅓ cups couscous
instant
3 tablespoons golden raisins
1 x chives
chopped,for garnish
*
1 x rose petals
yellow, for garnish
*

Directions

PREPARATION (2 hours or overnight) Rinse peas and sort. Place in a bowl, cover with boiling water and soak for at least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside.

COOKING (40 minutes) Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion is soft, about 3 minutes.

Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes.

Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10 to 12 minutes. Season to taste with the salt and pepper.

Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes.

Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 29313% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 8g 31%
Sugars g
Protein 17g
Vitamin A 445% Vitamin C 70%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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