Thursday, March 22, 2007

Moroccan Vegetables

Tonight's dinner comes to us from page 115 of Betty Crocker's Vegetarian Cooking. It's not really anything more than vegetables and raisins (and, in my variation, pine nuts) sauteed with some garlic and curry powder and served over couscous. Very simple, and it took about 15 minutes from start to finish. It was very tasty indeed, especially since I used some exceptionally juicy raisins (TJ's Chilean Flame Raisins). We liked it a lot. I'm not sure if I would make it again, but I probably will since it was so quick and produced such a tasty result.

Moroccan Vegetables
You can use 1 1/2 tsp of curry powder in place of the cumin, turmeric, cinnamon, and pepper. there are two types of commercial curry powder available: standard and a hotter version knon as "Madras."

2 tsp vegetable oil
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 large red bell pepper, cut into 3/4-inch pieces (1 cup)
2 cloves garlic, finely chopped
1/2 cup raisins
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp pepper
1 small zucchini, sliced (1 cup)
1 can (15 oz) garbanzo beans, rinsed and drained
2 tbsp chopped fresh parsley
Hot cooked couscous or rice, if desired

1. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, onion, bell pepper, and garlic in oil about 4 minutes, stirring frequently, until onion is tender.

2. Stir in remaining ingredients except parsley and couscous. cook about 5 minutes, stirring frequently, until zucchini is tender. sprinkle with parsley. Serve over couscous.

Yield: 4 servings

Photo added retroactively on February 2, 2008:
vegetables

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