Couscous with Chickpeas & Vegetables

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
chickpeas (garbanzo beans)
dried |
|
30 | ml |
olive oil, extra-virgin
|
|
2 | cloves |
garlic
crushed |
|
1 | each |
onions
chopped |
|
5 | ml |
cinnamon
ground |
|
5 | ml |
paprika
|
|
5 | ml |
cumin
ground |
|
2 | each |
carrots
sliced 1/4 inch |
|
4 | each |
turnip
|
*
|
946 | ml |
sweet potatoes, or yams
chunks |
|
237 | ml |
tomato juice
or less |
|
355 | ml |
vegetable stock
|
|
3 | each |
zucchini
sliced |
|
59 | ml |
apricots
dried |
*
|
8 | each |
mushrooms, button
|
|
30 | ml |
parsley leaves
chopped |
|
1 | x |
salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
237 | ml |
water
|
|
315 | ml |
couscous
instant |
|
45 | ml |
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.