5 (1-cup) servings
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 medium zucchini, cut into 1/2-inch cubes
One 15-ounce can chickpeas,rinsed and drained or
2 cups freshly cooked chickpeas
One 16-ounce can tomatoes,finely chopped, with their juice
1/2 cup raisins
1-1/2 cups vegetable stock (vegetable stock can be made with
powdered vegetable stock base, available at health food stores)
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup couscous
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika and cayenne pepper and cook 2 minutes more, stirring often.
Stir in the zucchini, chickpeas, tomatoes and raisins. Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the zucchini is tender, about 10 minutes. (The juices should be thickened at this point. If they are not, remove the cover and boil a few minutes until thick.) You may prepare the dish to this point up to 8 hours in advance (cover and refrigerate and reheat before proceeding with step 3).
Bring the stock, salt and butter to a boil. Stir in couscous, cover, remove from heat, and let sit for 5 minutes, or up to 20 minutes. Fluff with fork before serving
Serve the couscous with the vegetable mixture mounded in the center.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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