Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
30 mL (2 tbsp) olive oil
1 large onion, sliced
2 cloves garlic, finely chopped
2 zucchini, sliced
170 g (6 oz) broccoli florets
227 g (8 oz) mushrooms, sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and sliced
15 mL (1 tbsp) ground mixed spices such as coriander, cumin, chili, and allspice
625 mL (2 1/2 cups) vegetable stock
Freshly ground black pepper
300 mL (1 1/4 cups) frozen peas
30-45 mL (2-3 tbsp) cornstarch
500 mL (2 cups) quick-cook couscous
Fresh herb sprigs, to garnish
A spicy vegetable sauce served on a bed of hot couscous makes an appetizing meal. Leafy green vegetables such as broccoli contain calcium and magnesium, both good for bones.
Heat 15 mL (1 tbsp) oil in a saucepan. Add all the fresh vegetables and cook gently for 5 minutes. Add the spices and cook for 1 minute, stirring. Add the stock, seasoning, and peas, and stir. Blend the cornstarch with 60-75 mL (4-5 tbsp) water and stir into the vegetable mixture. Bring to a boil, stirring continuously, until the mixture thickens slightly.
Reduce the heat, cover, and simmer for 15-20 minutes, until the vegetables are tender. Soak and cook the couscous according to the directions. Stir the remaining oil into the couscous, then spoon it on to warmed serving plates. Spoon the spiced vegetable mixture on top. Garnish with fresh herb sprigs.
Makes 4-6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:349