Prep 10 mins
Cook 15 mins
Couscous has been a staple in North Africa for years. It’s becoming popular here, partly because it cooks quickly. From Cooking at a Glance - Vegetables & Grains.
- 1 tablespoon olive oil
- 2 ounces onions, chopped
- 2 1⁄2 ounces green peppers, chopped
- 1 1⁄4 ounces carrots, chopped peeled
- 1 1⁄4 ounces zucchini, chopped
- 8 fluid ounces chicken stock
- 5 ounces cabbage, shredded
- 6 ounces chopped tomatoes (2 medium)
- 1 tablespoon fresh coriander or 1 tablespoon parsley, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon caraway seed
- 1⁄8 teaspoon ground turmeric
- 4 ounces couscous
- In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
- Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.
This was very good, but under-spiced; I felt it really needed a little lemon and a bit of heat--not extreme but some pepper. However, the vegetables were delicious and still crisp and fresh tasting.