Spiced Vegetables over Cinnamon Couscous
"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!"
- Ready In:
- 1hr 45mins
- Ingredients:
- 21
- Serves:
-
8
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
- 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.
- Add remaining ingredients. When mixture boils, reduce heat to medium-low, cover, and cook until vegetables are tender (15-20 minutes).
- 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.
- Serve vegetables over couscous.
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Reviews
-
This is a lovely combination of vegetables. I used curry paste as I don't have any of the spices apart from the cinnamon on hand. Thanks for this tasty meal! -
Delicious! I didn't have a leek or parsnips, but it still tasted great. Thanks very much!
RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>
