Vegetarian Recipes - The Yoga Sanctuary Newsletter

VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Tasty Treats for Yogis ~ January 2005 Recipe

Couscous with Spicy Vegetables

1 1/3 c chick peas, soaked
4 1/2 c cold water
1 1/4 c couscous
1 3/4 c hot water
2 tbs olive oil
2 c chopped white cabbage
1 tsp cayenne pepper
1 tsp paprika
2 tsp yellow mustard seeds
2 potatoes diced
2 green bell peppers, diced
2 2/3 c zucchini, sliced thin
1 3/4 c sliced okra
2 carrots, thick slices
3 c chopped tomatoes
1/3 c raisins (optional)
Salt and pepper to taste
2 tbs fresh parsley, chopped

1. Drain the chick peas and place in a pan with the cold water. Half cover and cook over medium heat for 1 to 1 1/2 hours, until tender. Drain and set aside.

2. Put the couscous into a bowl, cover with the hot water, and leave to soak for 15 minutes. Meanwhile, heat the olive oil in a large pan, which a steamer will fit over. Add the cabbage to the pan and sauté lightly until softened. Stir in the spices and cook over medium heat for 1 minute. Add the potatoes and continue to cook for 3 to 4 minutes, until they begin to soften. Add the green peppers, zucchini, okra, carrots, tomatoes, cooked chickpeas, and raisins (if using).

3. Drain the couscous thoroughly and out into a steamer or colander lined with cheesecloth. Fit this pan over the pan of vegetables, making sure the bottom does not touch the vegetables. Place the lid on and steam the couscous for 20 minutes, stirring the vegetables occasionally until they are tender and the couscous is heated through. Season both the couscous and vegetables with salt and pepper to taste. Add the chopped parsley to the vegetables.

4. Transfer the couscous to a large, round serving dish and separate the grains with a fork. Pour the vegetables into a separate dish, or make a well in the mound of couscous and place the vegetables in it. Serve at once, garnish with parsley sprigs.

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