Recipe for Couscous Berbere


1 cup couscous
1/4 teaspoon salt; or to taste
1 tablespoon olive oil, plus 1 teaspoon
1 1/2 cup vegetable stock or water; bo
1 medium onion; chopped
4 cl garlic; pressed or minced
1 cup cabbage; finely sliced
1 cup turnip; cubed
1 cup fennel bulbs; chopped
1/4 teaspoon coriander seed
1/4 teaspoon fennel seed
1/4 teaspoon caraway seed
1/2 teaspoon cumin seed
1/2 teaspoon turmeric
1 pinch cayenne; or to taste
1 cup garbanzo or fava beans; cook
3/4 cup bean or vegetable stock or w
2 tablespoon raisins
2 tablespoon almonds, toasted; coarsely c
2 green onions; finely chopped


in a bowl. Drizzle in 1 teaspo olive oil; mix well. Pour boiling stock or water over grain, cover tightly set aside.

Heat remaining tablespoon oil in large, heaavy skillet over medium heat. Ad onion; saute until translucent, about 3 minutes. Stir in garlic and cabbage and saute until cabbage is wilted and tender, about 2 minutes. Gradually ad carrot, sweet potato, turnip and fennel.

Grind together coriander, fennel seed, caraway, cumin, termeric and cayenne add to saute. Cook about 1 minute longer, stirring constantly. Add beans an stock or water. Bring just to a simmer, cover tightly and cook until vegetables are tender, about 5 minutes.

Fluff couscous with a fork and mound on a platter or individual plates. Serve stew on top, garnished with raisins, almonds and green onion. Serves 4.

Per serving: 322 cal; 7 g prot; 7 g fat; 57 g carb; 0 chol; 378 mg sod; 11 fiber; vegan.

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