Couscous, the final course at a special meal, is served to satisfy guests so that no one leaves hungry. This steamed preparation takes a little longer than the instant method familiar to most Canadians but the plumper al dente texture is well worth the effort.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
- 4 cups chicken stock
- 4 cups vegetable stock
- 1 spanish onion thinly sliced
- 1 teaspoon ground ginger
- 1/2 teaspoon each of salt and pepper
- 1/2 teaspoon turmeric
- 1/2 cup sultana raisin
- 1/4 cup granulated sugar
- 1/4 cup butter
- 4 cups couscous
- 1 1/2 lb butternut squash
- 2 zucchinis
- 2 cups chickpeas peeled if desired
- 2 tablespoons chopped fresh parsley
In steamer bottom, cover and bring stock, onion, ginger, salt, pepper and turmeric to boil; reduce heat and simmer for 30 minutes.
Add raisins, sugar and butter; simmer until liquid is reduced by one-third, raisins are plumped and onion is translucent, about 15 minutes.
Meanwhile, in large bowl, rinse couscous; strain and let stand in clean bowl for 20 minutes. With hands, break up lumps. Line top of steamer with cheesecloth; pour in one-quarter of the couscous.
Meanwhile, peel and cut squash into 2-inch (5 cm) cubes. Halve zucchini lengthwise; cut into 2-inch (5 cm) pieces.
Add squash, zucchini and chickpeas to reduced stock mixture; set steamer top in place. Cover and steam for 5 minutes. Add remaining couscous to top; steam until fluffy, about 20 minutes.
Dump couscous onto centre of large platter or into shallow bowl; with spoon make well in centre. Using slotted spoon, arrange vegetables in well. Strain broth; pour over couscous. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 734 mg
- Protein 18 g
- Calories 575.0
- Total fat 8 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 109 g
- Iron 21.0
- Folate 45.0
- Calcium 8.0
- Vitamin A 55.0
- Vitamin C 27.0