Tuesday, September 30, 2008

Last night's dinner: Seven-Vegetable Couscous

So, I have made new friend (mentioned earlier) and she came over to make some couscous with me! It was a lot of fun, I don't have much expierence sharing a kitchen with someone, but it was no problem at all! She is Morroccan, so she also had alot of expierence making couscous. I was wonderful.
However my head wasn't working so great and I got a picture of it in a yellow bowl under a bad light, so it just looks like a yellow bowl of yellow stuff, but it really was much prettier!
We did not follow the recipe exactly so I am going to try to make revisions where it is need but if you would like the original recipe just let me know!



5 onions
3 cloves garlic
1/2 head of cabbage
1 lbs boneless skinless chicken breast, cut into chunks
6 tbsp butter
salt and pepper
1/2 tsp tumeric
4 carrots
3 potatoes
3 medium yellow squash
2 medium/large zuccini
3 tomatoes
2 sprigs fresh cilantro

For the couscous:
1 12oz package couscous or 3 cups couscous
6 tbsp butter
4 tbsp oil
1 can chickpeas (garbanzo beans; 15 1/2 oz)

Peel onions and garlic and cut both into cross sections. Cut half head of cabbage into quarters. In a large, heavy saucepan (stock pot), combine meat, the equivalent of 2 onions, garlic, cabbage and butter. Add salt, pepper and turmeric. Pour 3 quarts of waterover the top, bring to a boil and simmer or 45 minutes.

Scrape carrots and peel potatoes. Cut carrots, potatoes, squash, zuccini and tomatoes into large chunks. Wash cilantro, pat dry and chop leaves. Add carrots, potatoes, squash, zuccini, tomatoes, remaining onions, and cilantro to saucepan and simmer for 1 hour.

Drain chickpeas and add to saucepa for 15 minutes before it ha finished cooking. Season sauce to taste.

At the sametime, prepare the couscous according to packag directions, mixing in the oil and butter.

Transfer hot cooked couscous to a large round serving dish and pour on as much sauce as it can absorb. Form a well in the center and place meat and vegetables in this well. Pour the remaining sauce into a bowl and serve separately, very hot.

Serves 6
Prep time: 30 minutes (yeah right!)
cooking time: approximatly 1 hour and 45 minutes

Well I really don't have any, what few I did have I put before the recipe. You can use any vegetables you have on hand. You mainly want to look for plenty of color (don't use my picture as an example! lol) and be sure to add the things that will take the longest to cook first and the veggies with a shorter cook time should be added later.

I will try to upload the original recipe and put a link on here to it. It is pretty different but I imagine that it would still taste just as good as ours!
ETA: Here is a link to the oringinal recipe: http://i7.photobucket.com/albums/y257/starina_bliss/seven_vegetable_couscous.jpg?t=1222792265

MY RATING: 4 couscous out of 5!

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