Amanda's Kitchen Recipe Archive

 Couscous Beidaoui (Adapted)

Vegan
Preparation:  2 hours
Serves 6-8
 
• 2 T olive oil
• 4 medium onions
• 6 to 8 c. water
• 1 can (16 oz) whole tomatoes
• Large bunch of parsley, tied together at the the stems
• Smaller bunch coriander, tied together at the stems
• 8 saffron threads, crushed
• 2 T fresh grated ginger
• 4 small carrots, cut into sticks
• 4 turnips, quartered
• 4 zuchinni, unpeeled and quartered
• 1 can (15 oz) chickpeas
• salt and pepper to taste
• 1 lb instant coucous

 
1. Fry the onions in oil until softened.
2. Add the water, tomatoes, parsley and coriander.
3. Bring to a boil and cook for 5 minutes.
4. Reduce heat to simmer and add saffron, turmeric, gingerm carrots, turnip and zuchinni.
5. Cook covered until everyhting is tender.
6. Discard the parsley and coriander.
7. Add the chickpeas.
8. Prepare couscous according to package directions.
9. Serve the vegetable stew over top of the couscous.

 
Note: Excellent for a slow cooker
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: November 25, 2000

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