D
Drella
Guest
Couscous with Vegetable Sauce:
Yield: enough for 8-10 persons
Sauce
3 tbls butter
1/2 tsp Hing
6 small zucchinis, cut into 1 inch sections
2 medium green peppers, seeded, cored, and cut into thick strips
2 large potatoes, peeled and coarsely chopped
2 turnips, cut in half and sliced lengthwise
at least 4 cups water
2 cups chickpeas, cooked and drained
8 medium tomatoes, diced
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander
2 tsp turmeric
2 small hot green chilies, chopped
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
Couscous
2 cups water
1 tbls oil
1 tsp salt
1 cup couscous
2 tbls butter
To make the sauce
1. Melt the 3 tbls of butter over moderate heat in a heavy 8qt. pot. Add the hing, zucchinis, peppers, potatoes, and turnips and saute' for 10 minutes. Add half the water and bring to a boil. Reduce the heat and simmer for 30 minutes.
2.Add the chickpeas, tomatoes, ground coriander, cumin, turmeric, chilies, salt, pepper, and the rest of the water, (adding more if needed). Stir well and reduce the heat to a simmer. Cook for another 15 minutes. Towards the end of the cooking time for the sauce, prepare the couscous.
To prepare the couscous
1. Pour 2 cups water into a large saucepan. Add 1 tbls oil and 1 tsp salt and bring to the boil. Remove from the heat.
2. Stirring constantly, add the couscous. Allow the grains to swell for 2 minutes. Add 2-3 tbls butter and heat the grains over low heat for 3 minutes whilst stirring with a fork.
