Sweet & Sour Root
Vegetables on Couscous
- 1 Tablespoon olive oil
- 1 red onion, peeled & sliced
- 1 clove minced garlic
- 1 parsnip, peeled & sliced
- 1 carrot, sliced
- 4 ounces rutabagas, peeled & sliced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1 1/4 cups Vegetable Broth
- salt and pepper
- 1 Tablespoon honey
- 1 Tablespoon balsamic vinegar,
or red wine vinegar
- 1 1/2 Tablespoons chopped fresh rosemary
- Couscous (below)
Heat 1 Tablespoon oil in large pot over low heat. Add the onion and garlic; cook 3 minutes. Stir in parsnip, carrot, rutabaga, cinnamon, ginger and paprika; cook over high heat until vegetables are just golden, about 3 minutes.
Stir in the vegetable broth, salt and pepper. Bring to a boil, then reduce heat ; cover and simmer 15 minutes. Stir in honey, vinegar and rosemary to the vegetable mixture. Return mixture to a boil; cook about 4 to 5 minutes until liquid is reduced and syrupy.
Spoon the vegetables over the couscous and serve immediately.
Amount Per Serving:
Calories 144 - Calories from Fat 44
Percent Total Calories From: Fat 31%, Protein 6%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 918mg, Total Carbohydrate 23g, Dietary Fiber 2g, Protein 2g, Vitamin A 7098 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units
- 1 cup couscous
- 1 cup boiling water
- 1 teaspoon salt
- 2 Tablespoons margarine or butter
Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer lined with cheesecloth and steam for 30 minutes.
When ready to serve, place couscous in a bowl, stir in the 2 Tablespoons margarine.
QUICK STYLE: Place 1 Cup water and 2 TBS margarine and salt in bowl; Microwave at full power 3 to 4 minutes. Stir in couscous, cover and set for 5 minutes. Fluff with fork