Recipe - Mediterranean Vegetable Couscous

1 tablespoon Olive oil (up to 2)
2 teaspoon Minced garlic
1 cup Coarsely chopped onions
1 One half cup Boiling water
1 small Fennel bulb, cut into
1/2inch strips (about 2
One half cups), chop and reserve
fronds) or
2 lg Celery stalks, cut into
1/2inch slices, plus
One half teaspoon Fennel seeds
1 lg Red bell pepper, thinly
cut or sliced up
1 lg Carrot, cut on diagonal into
1/2inch slices
One fourth pound Mushrooms, halved
2 md Zucchini, cut into 1
1/2inch chunks
1 One half cup Coarsely chopped plum
tomatoes
1/3 cup Pitted oilcured black
olives
1 One half teaspoon Dried basil leaves
1 One half teaspoon Dried oregano leaves
1 teaspoon Salt or to taste
One fourth teaspoon Cinnamon
1/8 teaspoon Freshly ground black pepper
1 tablespoon Balsamic vinegar or lemon
juice (up to 3)
1 One half cup Whole wheat couscous
One fourth cup Minced fresh basil or
parsley

Heat 1 tablespoon oil in pressure cooker. Add garlic; cook over mediumhigh
heat, stirring constantly, until just browned. Add onions and cook,
stirring frequently, 1 minute. Add water, fennel bulb or celery and fennel
seeds, bell pepper, carrot, mushrooms, zucchini, tomatoes, olives, basil,
oregano, salt, cinnamon and pepper.

Lock lid in place. Over high heat, bring to high pressure. Lower heat just
enough to maintain high pressure and cook 2 minutes. Reduce pressure using
quickrelease method. Remove lid.

Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace lid;
allow to steam 5 minutes until couscous is tender. Add fennel fronds if
using, basil, remaining 1 tablespoon oil, and additional vinegar or lemon
juice to taste. Stir well. Serves 6.

VARIATION: Leftovers are terrific at room temperature when drizzled with
olive oil and lemon juice, and garnished with olives.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb
8, 1995.