Recipe for Warm Couscous and Roasted Vegetable Salad

Vegetable Tagine w/Jerusalem Artichokes

Good - This is definitely good eating

Good, but real Moroccan food is better.

Warm Couscous and Roasted Vegetable Salad

(NYT 1 Jan 95)

1-1/2 cups carrots cut into 2 inch lengths
1 medium onion peeled and cut into 1/2 inch chunks
4 large cloves of garlic
1-1/2 cups chicken broth
2 tsp salt
1 small butternut squash (about 1-1/2 lbs, peeled, seeded and cut into 1/2 inch cubes) alternately a 2 lb rutabaga/turnip worked very well
15 oz can of chickpeas
1 tsp ground cumin
1/4 tsp turmeric
2 cups cooked cous cous
1 tbsp chopped coriander

Preheat oven to 425 degrees. Place carrots, onions and garlic into a shallow roasting pan. Stir in 1/4 cup of the broth, 1 tsp of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until the vegetables are tender. When roasting a rutabaga, add it in at the beginning with the carrots, onions and garlic. Roasting takes about 30 minutes.

Bring 1 cup of chicken broth to a boil, then add vegetables, reduce heat. Stir in salt, pepper, chickpeas, cumin and turmeric. Cook about 3 minutes until the sauce thickens a bit.

Remove from heat. Mix with cous cous. Serve garnished with coriander.

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