Recipe - Ismails Green Beans

2 tablespoon Olive oil
1 One half cup Chopped celery
1 Clove garlic; minced
1 lg Onion; minced
1 Sweet red pepper; minced
2 cup Cubed fresh butternut squash
OR
Pumpkin
3 cup Vegetable stock
Salt to taste
One half teaspoon Turmeric
One half teaspoon Cumin
1 2/3 cup Israeli couscous*
2 One half cup Water
1 cup Thinly cut or sliced up carrots
1 cup Sliced zucchini
One half cup Raisins
One fourth cup Sunflower seed kernels

In a large skillet, heat oil over mediumhigh heat. Add celery, garlic,
onion, red pepper, and squash. Saute, stirring continually, until onions
are translucent, about 5 minutes. Add vegetable stock, salt, turmeric, and
cumin, and continue cooking, stirring often, for about 15 minutes. In a
medium skillet, toast couscous over mediumhigh heat, stirring often, for 3
to 5 minutes. Add water and simmer for 10 to 15 minutes, stirring
occasionally, until water is absorbed and couscous is tender. Add carrots,
zucchini, and raisins to simmering vegetable mixture and cook until carrots
are tender, about 10 minutes. Sprinkle with sunflower kernels and serve
with couscous.

By "Karen C. Greenlee" greenlee@bellsouth.net on Mar 13, 1999.

NOTES : *A semolina pasta much like regular couscous but in a larger,
pearllike form. Israeli couscous is sold in packages and in bulk in some
supermarkets and natural foods stores and is available by mail order from
the Indian Harvest catalog: (800) 2942433.

Recipe by: Veggie Life, January, 1999

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