Spicy Vegetable Couscous
From absinthebride 16 years agoIngredients
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 2 cups of diced yellow squash shopping list
- 2 cups of diced zucchini shopping list
- 1 diced red onion shopping list
- 1 diced yellow onion shopping list
- 3 sliced stalks of green onion shopping list
- 1 can black olives shopping list
- about 10 large green olives, minced shopping list
- 1 tablespoon minced banana pepper shopping list
- 2 cups golden raisins shopping list
- 2 cups sliced mushrooms shopping list
- 3 cloves of garlic, minced or pressed shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon red curry powder shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon coarse salt shopping list
- 1 teaspoon pepper shopping list
- 3 cups of cooked couscous shopping list
- chicken stock or broth shopping list
How to make it
- It is best to prep all your vegetables and then make the couscous, then cook the vegetables.
- In a large skillet or wok or dutch oven, heat your oil and butter and add spices and garlic, whisking them together till blended, then add all three onions, letting them cook until yellow onions are translucent. Add some chicken stock or broth once onions are underway. You have to eyeball it for the amount of couscous and ingredients you end up having, I probably used a cup or a cup and a half.
- Add vegetables, olives, and raisins, and stir and cook until vegetables are almost done.
- Add coucous and cook for about five more minutes, letting the couscous absorb some of the oil and butter and stock.
- I served this with flat bread I heated and browned in the skillet with butter spray.
The Rating
Reviewed by 3 people-
This turned out very nice! I stumbled back on and realized I forgot to rate it.
jencathen in loved it
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