Couscous
Sauce:
4 small carrots (sliced)
2 medium turnips (cut up)
2 teaspoon coriander
2 cloves garlic (chopped)
1 1/2 teaspoon salt
1 medium onion
1 teaspoon vegetarian chicken bouillon
1/4 teaspoon turmeric
1 cup water
3 zucchini (small)
1 can garbanzo beans
2 stalks celery (choped)
1/4 lb. mushroom
Couscous:
3/4 cup raisins
1 1/2 teaspoon salt
1 cup boiling water
1/4 cup soy margarine
1/2 teaspoon turmeric
1 1/3 cup couscous
For the sauce: Add carrots, onions, turnips, garlic, celery, coriander, salt, bouillon, and turmeric in pot. Pour water over vegetables and heat to boil. Cover and simmer 30 minutes. Add zucchini and mushrooms; cook until tender. Add beans and heat 5 minutes. Drain off some of the liquid and stir in 1 to 2 tbsp. as desired to thicken. Couscous: Add soy margarine to boiling water and melt. Stir in raisins, salt and turmeric. Stir in couscous and turn off heat. Cover and let sit for 5 minutes. Pour sauce over couscous and enjoy!
SO HOW'D IT GO?
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