I'm a sucker for free things, and a few years ago I got a Sun-Maid Raisins recipe pamphlet. I typed up the recipes that I thought sounded good and tossed it. Tonight we made one of the recipes, and it was just not very good. The best thing about our meal was the frozen naan from Trader Joe's. That stuff never stops being awesome. Our meal in general was disappointing though. It didn't have enough liquid to properly cook the couscous, turnips aren't very yummy, and it just didn't have much flavor. Cinnamon and turmeric are not enough. Not a make-again.
Mediterranean Vegetable Couscous
SunMaid Raisins recipe booklet
The Mediterranean diet is one of the healthiest in the world because it emphasizes plenty of grains, fruits, and vegetables. And they're all here in this low-cholesterol dish just bursting with vitamin A. Great as a vegetarian entree, or toss in leftover chicken for added protein.
1 Tbsp olive oil
2 small cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp black pepper
1 (14.5 oz) can low-sodium chicken broth
2 large carrots, peeled and chopped
2 small turnips, peeled and chopped
1/2 lb butternut squash, peeled and diced 1/2 inch
1/2 lb small zucchini, diced 1/2 inch
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can diced tomatoes
1 1/4 cups quick-cooking couscous
Salt and pepper to taste
3/4 cup Sun-Maid Natural Raisins
Heat olive oil in a deep, heavy 4 quart saucepan.
Add garlic, cinnamon, turmeric, and black pepper until spices are aromatic.
Add chicken broth, carrots, turnips, and squash and cook about 20 minutes until vegetables are tender.
Add zucchini, garbanzo beans, and diced tomatoes and cook, stirring often, for 10 minutes.
Sprinkle couscous over vegetables and turn heat to lower setting. Cover and let stand 5 minutes. Season with salt and pepper, if desired.
Turn into serving dish and sprinkle with raisins, mixing them into the hot couscous a little, but leaving enough on top for garnish.
Yield: 6 servings