Vegetarian Couscous

Adapted from Habeeb Salloum’s Classic Vegetarian Cooking from the Middle East & North Africa

Generously serves 4

Part 1: The Couscous

Ingredients

4 cups whole wheat couscous
4 cups water
2 teaspoons olive oil
1 teaspoon salt

Method
NOTE: prepare the couscous shortly before serving so it doesn’t get cold.

1. Combine the water with the olive oil and salt in a large pot and bring to a boil.
2. Remove from heat and pour the dry couscous into the pot.
3. Stir then cover for five minutes.
4. Fluff with a fork.

Part 2: The Stew

Ingredients

1 medium onion (chopped)
4 garlic cloves (chopped)
1 green pepper (chopped)
1/2 cup cilantro (chopped)
1 teaspoon Tabasco
2 tablespoons olive oil
2 cups ground peeled tomatoes
1/2 cup water
2 cups cooked chickpeas (from a can, or soaked overnight than cooked until soft)
3 medium carrots (peeled and thinly sliced)
4 medium potatoes (peeled and cubed)
1/2 cup raisins
20 green olives (sliced)
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
Salt & pepper to taste

Method

1. Heat the olive oil, then add the onion, garlic, cilantro, green pepper and Tabasco. Cook for about 10 minutes until vegetables are soft.
2. Add remaining ingredients and cook until potatoes and carrots are cooked.
3. Serve over couscous.