Prep 20 mins
Cook 0 mins
This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.
- 1 1⁄2 cups vegetable broth
- 1 cup uncooked couscous
- 8 ounces canned chick-peas, drained
- 1 garlic clove, minced
- 1⁄2 cup onion, minced
- 2⁄3 cup yellow pepper, chopped
- 1 celery rib, chopped
- 1 small carrot, finely chopped
- 1⁄4 cup water
- 2 tablespoons sherry wine
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon ground mace
- 1⁄2 teaspoon salt
- Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
- After five minutes, fluff couscous with a fork, cover again, and set aside.
- Combine chickpeas, vegetables, water, and sherry in a frying pan.
- Cover and cook 10 minutes over medium heat.
- Add seasonings and stir.
- To serve, ring couscous around a platter and mound the vegetable mixture in the center.
I scaled this back for 3 serves but when I went to make it I discovered I did not have chickpeas so subed with corn kernels and I put the vegies in the sherry and spices for a couple of hours before cooking them in the frypan but only allowed 3 minutes as I had diced them small and that was all they needed and then out of sheer habit I mixed the vegies with the couscous and served on the individual plates and we all enjoyed as side. Thank you Aunt Cookie for posting and to Annacia for recommending, made for I Recommend tag game.
As with the previous reviewer I made this a an entree and it was dinner in and of it's self. I made a 2 serving size and also found that the veggies cooked faster than ask for as I don't care for sherry I just omitted it and as it was only 1 tsp I didn't bother to replace it with anything. I mixed the veggies and couscous together and had sliced tomato on the side. The allspice and mace are an interesting note and I enjoyed this.
I prepared this not as a side but as a healthy entree. Added 1/2 of a diced zucchini to the vegetable mix as well as a few slices of red pepper in order to add some additional bulk to the dish. I found that my vegetables were done at 5 minute, not 10, so keep an eye on your pot. I liked the way the sherry combined with the allspice and mace. And the pepper gave the combination a spice back note. As an entree this makes about 3-4 portions. Mixed the leftovers together to make a lovely salad for lunch tomorrow. Thanks Aunt Cookie.