Recipe - Cous Cous With Seven Vegetables (Maralyns Version)

1 lg Onion; chopped
One half pack (150g) sundried tomatoes; *1
2 md Carrots; cut in half, cut or sliced up
in batons
1 Red pepper; cut or sliced up in batons
One half Butternut squash; peeled and
cubed
1 lg Zucchini; cut or sliced up into batons
similar size to carrots
15 ounce Beans; canned *2
1 Handfull sultanas;
(optional)
Cous cous; *3
1 Vegetable stock cube
4 ounce Tomato juice; approx *4
Chili to taste
2 teaspoon Dried parsley
1 teaspoon Coriander; (cilantro)
1 teaspoon Black pepper
1 teaspoon Turmeric
1 Piece ginger; 1" square,
cut or sliced up
Or 1 tsp dried ginger
Salt; to taste *5

Cous cous is Morocco's national dish and seven is a lucky number there so
seven vegetables are used

Note 1: prepare as directed take care with seasoning as they are very salty

Note 2: (I used red and black as I had them in the freezer)

Note 3: I used one flavoured with herbs and garlic

Note 4: (I used some tinned that I had put through processor/juicer)

Note 5: but take care as sundried tomatoes are salty

In large pan put onion, sundried tomatoes, stock cube about One half pint water,
tomato juice and seasoning.Cook until onion is tender stirring
occasionally.Keep covered.I also added the beans at this point Add carrots,
red pepper simmer for approx 15mins Add butternut squash,
cougettes(zucchini)sultanas keep covered and simmer for further 15mins or
so. You need at this point to check on the liquid if too dry add more water
or tomato juice but if too runny remove lid and cook off some of the
liquid. Prepare couscous as directed Serve and pile vegetables on top of
couscous.Makes 2 good servings or 1 and plenty to reheat or take to work.

Posted to fatfree digest by Maralyn maralyn.olsen@virgin.net on Apr 5,
1998