Spiced Vegetables over Cinnamon Couscous |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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I got this from Bobbie Hinman's The Meatless Gourmet: Favorite Recipes from Around the World. This was a hit on Thanksgiving a few years back, when my stepdaughter announced (the day before the holiday) that she had decided to be vegan. We all enjoyed this as much as the traditional dishes! Ingredients:
1 teaspoon olive oil |
1 cup onion, chopped |
1 cup red bell pepper, chopped |
1 leek, chopped (white part only) |
4 garlic cloves, minced |
1 cup carrot, chopped into 1/4-inch rounds |
1 sweet potato, peeled and cut in 1/2-inch pieces |
1 cup parsnip, chopped into 1/4-inch pieces |
1 (1 lb) can stewed tomatoes, undrained |
1 cup vegetable broth |
1 (1 lb) can kidney bean, rinsed and drained |
1/4 cup dried apricot, chopped |
1/4 cup raisins, chopped |
1 tablespoon honey |
1/2 teaspoon cinnamon, ground |
1/2 teaspoon cumin, ground |
1/4 teaspoon allspice, ground |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups couscous, uncooked |
1 1/2 teaspoons cinnamon, ground |
Directions:
1. Heat oil in large skillet over medium heat. Add onion, bell pepper, leek, garlic, carrots, sweet potato, and parsnips. Cook, stirring frequently, 10 minutes. Add small amounts of water as necessary to prevent sticking.
2. Add remaining ingredients. When mixture boils, reduce heat to medium-low, cover, and cook until vegetables are tender (15-20 minutes).
3. Prepare couscous: Bring 2-1/4 cups water to a boil. Stir in couscous and cinnamon. Cover and remove from heat. Let stand five minutes. Fluff with a fork before serving.
4. Serve vegetables over couscous.
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