member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to mhudgins@q.com      

Recipe Categories:

    Mediterrean Vegetable Couscous


    Source of Recipe


    Mai

    List of Ingredients




    Mediterrean Vegetable Couscous




    1 to 2 Tbs. olive oil
    2 tsp. minced garlic
    1 cup coarsely chopped onions
    1 1/2 cups boiling water
    1 small fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups;
    chop and reserve fronds) or 2 large celery stalks cut into
    1/2-inch slices, plus 1/2 tsp.fennel seeds
    1 large red bell pepper, thinly sliced
    1 large carrot, cut on diagonal into 1/2-inch slices
    1/4 lb. mushrooms, halved
    2 medium zucchini, cut into 1 1/2-inch chunks
    1 1/2 cups coarsely chopped plum tomatoes
    1/3 cup pitted oil-cured black olives
    1 1/2 tsp. dried basil leaves
    1 1/2 tsp. dried oregano leaves
    1 tsp. salt or to taste
    1/4 tsp. cinnamon
    1/8 tsp. freshly ground black pepper
    1 to 3 Tbs. balsamic vinegar or lemon juice
    1 1/2 cups whole wheat couscous
    1/4 cup minced fresh basil or parsley

    Recipe





    Heat 1 tablespoon oil in pressure cooker. Add garlic; cook over
    medium-high heat, stirring constantly, until just browned. Add
    onions and cook, stirring frequently, 1 minute. Add water, fennel
    bulb or celery and fennel seeds, bell pepper, carrot, mushrooms,
    zucchini, tomatoes, olives, basil, oregano, salt, cinnamon and pepper.

    Lock lid in place. Over high heat, bring to high pressure. Lower
    heat just enough to maintain high pressure and cook 2 minutes. Reduce
    pressure using quick-release method. Remove lid.

    Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace
    lid; allow to steam 5 minutes until couscous is tender. Add fennel
    fronds if using, basil, remaining 1 tablespoon oil, and additional
    vinegar or lemon juice to taste. Stir well. Serves 6.

    VARIATION: Leftovers are terrific at room temperature when drizzled
    with olive oil and lemon juice, and garnished with olives.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |