Sunday, November 9, 2008

curried vegetable couscous

I made something similar to this for a spice contest I entered -- lamb tangine with vegetable couscous. We had one of our vegetarian friends over for dinner, so obviously the lamb shoulder was out. I also cut the chicken broth I had used, ending up with a very easy, very tasty vegetarian meal. The camera battery died right before I mixed the vegetables with the couscous, so you'll have to imagine.

curried vegetable couscous
3 cups water
3 cups couscous
1 white onion, chopped
2 yellow squash, chopped
2 zucchini, chopped
1 red pepper, chopped
1 green pepper, chopped
4 roma tomatoes, chopped
yellow curry powder
olive oil
salt & pepper

1. You've got some vegetable chopping to do, so that's the first step. Chop away!

2. In a pot, start heating the water with some salt.

3. Put all the chopped vegetables except for the tomatoes in a large bowl, coat lightly with olive oil. Add curry powder, some salt & pepper, and mix again to cover. You'll have to take a few tastes to determine the correct spicing levels -- I didn't really measure anything.

4. Heat a large skillet over medium heat. Add the vegetables, mixing frequently. We really just want to heat them through. Overcooking would start making them mushy, and we want to maintain a good crisp texture.

5. While the vegetables are heating, the water should be boiling. Add the couscous to the boiling water, cover, remove from heat, and let sit for 5 minutes. Couscous is super-easy to make. If you can't make couscous, you probably don't belong in a kitchen.

6. Fluff the couscous with a fork, then mix together with the vegetables in a large bowl. Serve.

No comments: