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Vegetable Couscous - {Papa Al Couscous}

Type: Rice
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
5   Garlic cloves - smashed
2   Zucchini - (abt 3/4 lb ea) - cubed
4   Medium-large tomatoes or 8 large
  Plum tomatoes - (abt 2 lbs) - cut into 1" pieces
1 tablespoon 15mlMinced fresh oregano
  = (or 1 tspn dried oregano, crumbled)
1 teaspoon 5mlLemon pepper
1/2 teaspoon 2.5mlHerbes de Provence
  Salt - to taste
  Freshly-ground black pepper - to taste
4 1/2 cups 1066mlWater - (to 5)
3   Chicken bouillon cubes
2   Bay leaves
1 cup 237mlCouscous
  Juice of 1/2 lemon - or to taste
1/3 cup 30g / 1.1ozMinced fresh parsley leaves
  Extra-virgin olive oil - for drizzling

Recipe Instructions

In a casserole set over moderate heat, warm the oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened.

Add the tomatoes, oregano, lemon pepper, herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally for 5 minutes more.

Add the water, bouillon cubes, bay leaves, and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally, for 15 minutes.

Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency, about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves.

Serve the couscous drizzled with the extra virgin olive oil and dusted with freshly ground pepper.

This recipe yields 4 servings.

MELTING POT with Padma Lakshmi - (Show # MP-1A59) - from the TV FOOD NETWORK


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