Tunisian Couscous
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 30 minutes 50 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups strong vegetable broth 1 onion, coarsely chopped 2 garlic cloves, minced
1 tsp cumin seeds, toasted and crushed 1 cup peeled, chopped tomatoes 4 carrots, quartered
1 small celery root, cut into 1-inch pieces 4 potatoes, quartered 1/2 tsp harissa or chili powder
1/2 tsp salt 1/4 tsp freshly ground black pepper 2-1/2 cups couscous
3 zucchini, cut into 1-inch slices chopped fresh cilantro to garnish



1 Heat 6 tbsps of the broth in a large pan over which a steamer will fit. Add the onion and cook over medium heat until soft.
2 Add the garlic, cumin, and tomatoes, and cook for 2 to 3 minutes, stirring.
3 Add the carrots, celery root, potatoes, remaining broth, harissa or chili, and salt and pepper. Bring to a boil, cover, and simmer for 20 minutes.
4 Soak the couscous in warm water for 10 minutes. Drain thoroughly and put in a metal sieve or cheesecloth-lined steamer.
5 Add the zucchini to the vegetables, then fit the steamer over the pan, making sure the bottom does not touch the stew. Steam the couscous, covered, for 30 minutes, until heated through.
6 To serve, turn the couscous into a shallow serving dish and fluff with a fork. Moisten with a little broth from the vegetables. Using a slotted spoon, arrange the vegetables in the middle and garnish with cilantro. Serve the remaining vegetable broth in a pitcher.

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