Spicy Garden Couscous 1 cup dried couscous 3 cups vegetable stock or water, divided 1 tablespoon olive oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 tablespoon finely chopped fresh ginger 4 carrots, cut into coins pinch hot red pepper flakes 1/8 teaspoon ground coriander 2 zucchini, cut into 1/2-inch rounds 1 red bell pepper, cut into 1/2-inch pieces
Put the couscous in a large bowl and add 1 cup of boiling stock or water. Cover the bowl and let stand for 5 minutes. Heat oil in a large skillet over medium heat. Add the onions, garlic, and ginger and cook, stirring, for 1 minute. Add carrots, red pepper flakes, coriander, and remaining stock. Bring to a boil, reduce heat, cover, and cook 5 minutes. Add zucchini, cover, and cook 3 minutes. Add red bell pepper, and cook uncovered for 3 minutes. Fluff couscous with a fork. Pour vegetables and cooking liquid over it, mix, and serve. Makes 6 servings. Enjoy. >From Piper. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
