Vegetable Couscous - {Papa Al Couscous}

Recipe Ingredients

2 tablespoons	30ml	Olive 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	15ml	Minced fresh oregano
		= (or 1 tspn dried oregano, crumbled)
1 teaspoon	5ml	Lemon pepper
1/2 teaspoon	2.5ml	Herbes de Provence
		Salt - to taste
		Freshly-ground black pepper - to taste
4 1/2 cups	1066ml	Water - (to 5)
3		Chicken bouillon cubes
2		Bay leaves
1 cup	237ml	Couscous
		Juice of 1/2 lemon - or to taste
1/3 cup	30g / 1.1oz	Minced 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.

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

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