Couscous Des Legumes

Course : Curry
Serves: 6
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1 medium Onion -- coarsely chopped
4 cloves garlic -- chopped
2 tablespoons olive oil -- (up to 3)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon powdered cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground dried ginger
3 medium tomatoes -- chopped (canned ok)
6 cups broth of choice
1 small sweet potato peeled, cut into 1 or 2-inch chunks
1 small carrot -- peeled, cut into 1/2-inch slices
1 medium or 2 smallish new potatoes -- cut in chunks
1 small to medium turnip -- peeled, cut into 1-inch chunks
1/2 head green cabbage -- cut into chunks
1 bunches green beans -- trimmed, cut into 2-inch lengths, or:
1/2 cup frozen green beans
2 medium zucchini trimmed, cut into 3/4-inch slices
1 medium green pepper -- stemmed, seeded, cut into strips
1 cup cooked -- drained chick-peas (canned ok)
2 cups couscous grains
2/3 cup raisins
3 tablespoons butter
1 tablespoon to 2 tbsp. orange flower or rose water

Preparation / Directions:

Sauté onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat. Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork. To serve: Mound couscous on a platter, then sprinkle with orange flower or rose water, and ladle on vegetables and broth. Serve immediately. Source: Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

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