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Wednesday, October 2, 2013

Elle's Kitchen: Curried Vegetable Stew with Couscous

I found this recipe on Pinterest the other day
and since it is Fall we are trying to include a
soup in our weekly menus.  The recipe linked
to Fitness Magazine.
* Please read the end of this post to see my
recommendations for improving the recipe.
1 tabl. ground cumin
1 teas. ground coriander
1 teas. curry powder
1/4 teas. ground allspice
1/4 teas. ground cinnamon
3/4 teas. salt
1/4 teas. pepper
1 1/4 cup water
3 tabl. olive oil
1/2 cup chopped onion
1 tabl. chopped garlic
1 tabl. chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2'' pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
cooked couscous
Stir spices, salt, pepper and 2 tabl. of the
water together in a small bowl until smooth.
Set aside.
Heat olive oil in a large skillet over medium
heat.  Add onion, garlic, cilantro and spice
mixture.  Cook, stirring, 1 minute or until
onion begins to soften.
Add cauliflower, zucchini and green beans;
cook 2 minutes. 
Add 1 cup plus 2 tabl. water; bring to a boil. 
 Simmer, covered for 5 minutes or until
vegetables are just tender.
Stir in chickpeas and tomatoes; simmer 5
minutes more.  Serve over couscous.
*This recipe looked good, had a nice mix of
 textures but was bland.  When I first added
the spices, Mr. Wonderful was outside on the
deck and yelled into the house that it smelled
great.  We expected it to be delicious and spicy.
In my opinion, the spices were added far too
early, the flavor of the spices were cooked off.
I would add the spices later in the cooking.
I would try it again, but do it my way.

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