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2 cans (14 1/2 oz.) vegetable broth or water 4 small red potatoes, peeled and quartered 4 medium carrots, cut into 1 1/2 inch slices 1 Tbsp. margarine 1 large onion, chopped 2 cloves garlic, minced 1 tsp. ground ginger 1/2 tsp. ground cinnamon 3 Tbsp. flour 2 cups fresh green beans, halved 1 large sweet red pepper, cut into 1 inch pieces 3 Tbsp. raisins (optional) 2 small zucchini, cut in 1/2 inch pieces 1/4 cup chopped parsley 1 cup uncooked couscous 1 Tbsp. sliced almond toasted 1/2 tsp. salt divided Pepper Vegetable cooking spray Combine first 3 ingredients in a large saucepan and bring to a boil. Cover. Reduce heat to simmer and cook for approximately 15 minutes until tender. Remove vegetables with slotted spoon and keep warm. Reserve 3 cups broth and set aside. Coat a large skillet with spray and add margarine. Sauté onion for 5 minutes. Add garlic and cook another 30 seconds. Gradually add 1 1/2 cups reserved broth and cook 2 minutes. Add the beans, red pepper and raisins. Bring to a boil. Add zucchini and the reserved first 3 ingredients. Cook 5 minutes and add 1/4 tsp. salt and pepper. Stir well. In a medium pan bring the remaining 1 1/2 cups broth with 1/4 tsp. salt to a boil. Stir in couscous. Cover and remove from heat and let stand 5 minutes. Fluff couscous with a fork. Place servings of couscous in a plate and spoon vegetable mixture on top. Sprinkle with almonds and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |