Algerian Couscous

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 large onion, chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup vegetable stock
• 1/2 tablespoon cinnamon
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon salt
• 5 tablespoons tomato puree
• 3 -4 whole cloves
• 3 medium zucchini
• 4 small yellow squash
• 3/4 large carrot
• 4 medium yellow potatoes, skins on
• 1 red bell pepper
• 1 (15 ounce) can garbanzo beans

Recipe

• 1 saute onion in vegetable stock over med. low heat until translucent.
• 2 add all spices and cook for a few more minutes, stirring as needed.
• 3 add tomato paste, stir and simmer 2 minutes.
• 4 cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
• 5 bring to a boil, then reduce heat and simmer, covered, for an hour or so.
• 6 (this can cook slowly for 2-3 hours, if desired.).
• 7 add the drained garbanzos about 5 minutes before you take the veggies off the heat.
• 8 put couscous in a bowl.
• 9 pour boiling water over couscous and wait about 5 minutes.
• 10 fluff with fork. (ratio of about 1 1/2:1 of water to couscous.).
• 11 for added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
• 12 serve the stew over the couscous. enjoy!