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Thursday, March 21, 2013

Cous Cous with Vegetable Stew



I ate this dish for the very first time at my sister-in-laws house and it was really comforting. Couscous is a coarsely ground semolina pasta & a stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. I always like to make things that are less complicated but filled with flavors & this dish is a perfect definition of that. It is really simple to make & yet it looks like one has put so much effort into making it.

This Recipe serves 3-4 people

Ingredients for Veggie Stew:

  • 1 tbsp olive oil
  • 1 to 2 bay leaf
  • Dash of dried basil
  • 3 cups vegetable stock
  • 1 small can of Italian canned tomatoes
  • 1/4 cup celery, cubed
  • 1/2 cup turnip, cubed
  • 2 zucchini, cubed
  • 1/4 cup onion, cubed
  • 1/2 cup peppers, cubed
  • 1 large carrot, cubed
  • 1/2 cup corn kernels & peas
  • 1 tsp garlic & ginger paste
  • Jalapeno pepper sauce & chiili pepper hot sauce according to taste (I use ones from Trader Joes)  
  • salt & black pepper to taste

 

Method:

  1. In a large pot, heat 1 tbsp of olive oil, add bay leaf, fennel seeds and dried basil leaves to and let cook till fragrant.
  2. Add the onions, carrots & turnip to that along with the ginger garlic paste. Cook for 3-4 minutes and then add all the other vegetables and cook them another 4-5 minutes.
  3. Add salt and pepper.
  4. Add the vegetable stock  & canned tomatoes and bring the mixture to a boil.
  5. Lower the heat and add the hot sauce to the stew.
  6. Let the stew simmer till it becomes thick - stew consistency.
  7. Mean while cook one box of couscous as per the instructions.
  8. Serve couscous over the hot stew.

I pair this dish with Fattoush.

2 comments:

  1. One of my favorite dishes that turns out so good each time. It is so healthy and hearty.

    ReplyDelete