Date: Sat, 15 Nov 1997 11:58:24 -0500 (EST)
From: ALIVES@aol.com
This is a version of a dish I've been making for a couple of years.
It gets simpler every time I make it. The ingredients are pretty
vague, I mostly choose the vegetables on the basis of color, but I
always have to have my favorite, (the chayote squash) in it.
Autumn Vegetables with Couscous
1 large onion, chopped
3 stalks celery, cut in about 1/2 inch pieces
garlic to taste
1 chayote squash, peeled and cut in about 1-1/2 inch chunks
1 yam peeled and cut the same
2 or three carrots, peeled and cut the same
1 8-oz can tomatoes (I like the flavored kind, like Mexican or Italian) or
fresh tomatoes plus extra juice
1 8-oz can garbanzo beans
1 t chile
1 T fresh oregano
1 T fresh thyme
1 T fresh basil
Fresh cilantro (optional) for garnish
About 1 cup (dry) of couscous, cooked
Dry saute the onions, garlic and celery, adding a little water to the
pan as they start to stick. Add the fresh vegetables and put the lid
on the pan for about 5 minutes, maybe adding a little water if it
seems too dry. Add the tomatoes and garbanzos, let it heat through
and serve it over the couscous.
I particularly like Trader Joe's Santa Fe style couscous with this.
It has some corn and black beans and spicy seasonings. If you don't
use this, you will want to use some Mexican-type seasonings in the
couscous. My husband thought this was too bland before I started
using the TJ couscous.
Note: I use other vegetables such as zucchini, sweet potato, or even
potatoes in this depending on what's fresh. Beets taste good, but
they spoil the look of the dish. I have to admit that my choice of
spices is what happens to be growing in my garden.
Enjoy. By the way, I can get this on the table within a half hour of
walking in the door. Makes enough for two hungry people and about two
more lunches for me.
kwvegan vegan