Spicy Vegetable Couscous

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2 tablespoons oil
1 large onion, chopped
4 garlic cloves, minced
1 small eggplant, diced
1 small zucchini, diced
1 small yellow summer squash, diced
3/4 teaspoon turmeric, ground
3/4 teaspoon cumin, ground
1/2 teaspoon cinnamon, ground
1/8 teaspoon red pepper, ground
28 ounce can tomatoes with juice, diced
1-1/2 cups split baby garbanzo beans, cooked
1 tablespoon cilantro, fresh and chopped to taste
salt and pepper
1 cup couscous, uncooked

Cook split baby garbanzo beans according to package directions, drain.

Heat oil over medium-high heat. Add the onion and sauté for a few minutes. Add garlic and eggplant, continue to sauté until the eggplant is almost tender. Add the zucchini, summer squash, turmeric, cumin, cinnamon and ground red pepper. Sauté for 3 minutes or until the eggplant is completely tender. Stir in the tomatoes and juice, cooked garbanzo beans and cilantro. Season with salt and pepper.

Note: This is best if made a few hour ahead of time to blend the flavors. Then let simmer at least 15 minutes before serving.

Serve With: Couscous cooked according to package direction and serve with heated vegetable mixture



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