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Couscous With Chickpeas And Vegetables grains, moroccan, mushrooms, tnt, vegetables 1/2 cup chickpeas -- dried 2 tablespoon virgin olive oil 2 cloves garlic -- crushed 1 onion -- chopped 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground cumin 2 carrots -- sliced 1/4 4 baby turnips 4 cup sweet potato -- chunks 1 cup tomato juice -- or less 1 1/2 cup vegetable broth 3 sliced zucchini 1 (courgettes) 1/4 cup dried apricots 8 button mushrooms 2 tablespoon chopped parsley 1 salt -- to taste 1 freshly ground black pepper 1 to taste 1 cup water 1 1/3 cup couscous -- instant 3 tablespoon golden raisins -- 1 (sultanas) 1 chopped chives -- for 1 garnish 1 yellow rose petals -- for 1 garnish, 1 optional PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t 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 theonion 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 10-12 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 toswell. 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. 490 cals | 10 g of fat. Recipe By : World's Finest: Pasta and Grains (1996) Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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