Vegetable Couscous
A Uncategorized recipe with whole wheat couscous, large onion cut in half and sliced thin, 16 oz tomatoes chopped with liquid included. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
In a large bowl, put 2 cups of whole wheat couscous.
whole wheat couscous(2 c)large onion cut in half and sliced thin(1)large carrots cut in 1/2-inch cubeslarge stalks celery cut into 1-inch lengths(2) - 2
Pour 4 cups boiling water over it and let sit at least 15 minutes.
boiling water(4 c) - 3
Fluff with a fork and keep warm.
16 oz tomatoes chopped with liquid included(1) - 4
Saut onion and garlic in water until limp.
large onion cut in half and sliced thin(1)boiling water(4 c)garlic minced(2 cloves) - 5
Add tomatoes and their liquid, carrots, celery, turnip, spices and honey.
16 oz tomatoes chopped with liquid included(1)large carrots cut in 1/2-inch cubesmedium turnip cut into 1/2-inch cubes(1)dark honey(2 tsp)large stalks celery cut into 1-inch lengths(2) - 6
Bring to a boil.
- 7
Reduce the heat and simmer for about 20 minutes.
- 8
Then add zucchini, red pepper, raisins, apricots and chickpeas.
zucchini cut into 1/2-inch slices(1/2 lb)raisins(1/4 c)chickpeas rinsed and drained(1 can)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c) - 9
Simmer for an additional 15 minutes.
- 10
Place couscous in individual soup bowls and top with the vegetable stew.
whole wheat couscous(2 c)16 oz tomatoes chopped with liquid included(1) - 11
Garnish with chopped mint or parsley.
16 oz tomatoes chopped with liquid included(1)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c)chopped fresh mint or parsley(1/4 c) - 12
Serves 6 to 8.
Rate this recipe
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Vegetable Couscous
A Uncategorized recipe with whole wheat couscous, large onion cut in half and sliced thin, 16 oz tomatoes chopped with liquid included. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
In a large bowl, put 2 cups of whole wheat couscous.
whole wheat couscous(2 c)large onion cut in half and sliced thin(1)large carrots cut in 1/2-inch cubeslarge stalks celery cut into 1-inch lengths(2) - 2
Pour 4 cups boiling water over it and let sit at least 15 minutes.
boiling water(4 c) - 3
Fluff with a fork and keep warm.
16 oz tomatoes chopped with liquid included(1) - 4
Saut onion and garlic in water until limp.
large onion cut in half and sliced thin(1)boiling water(4 c)garlic minced(2 cloves) - 5
Add tomatoes and their liquid, carrots, celery, turnip, spices and honey.
16 oz tomatoes chopped with liquid included(1)large carrots cut in 1/2-inch cubesmedium turnip cut into 1/2-inch cubes(1)dark honey(2 tsp)large stalks celery cut into 1-inch lengths(2) - 6
Bring to a boil.
- 7
Reduce the heat and simmer for about 20 minutes.
- 8
Then add zucchini, red pepper, raisins, apricots and chickpeas.
zucchini cut into 1/2-inch slices(1/2 lb)raisins(1/4 c)chickpeas rinsed and drained(1 can)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c) - 9
Simmer for an additional 15 minutes.
- 10
Place couscous in individual soup bowls and top with the vegetable stew.
whole wheat couscous(2 c)16 oz tomatoes chopped with liquid included(1) - 11
Garnish with chopped mint or parsley.
16 oz tomatoes chopped with liquid included(1)sweet red pepper chopped(1/2 c)chopped dried apricots(1/4 c)chopped fresh mint or parsley(1/4 c) - 12
Serves 6 to 8.
Rate this recipe
