This is a version of a dish I've been making for a couple of years. It gets
simpler every time I make it. The ingredients are pretty vague, I mostly
choose the vegetables on the basis of color, but I always have to have my
favorite, (the chayote squash) in it.
Autumn Vegetables with Couscous
1 large onion, chopped
3 stalks celery, cut in about 1/2 inch pieces
garlic to taste
1 chayote squash, peeled and cut in about 1-1/2 inch chunks
1 yam peeled and cut the same
2 or three carrots, peeled and cut the same
1 8-oz can tomatoes (I like the flavored kind, like Mexican or Italian) or
fresh tomatoes plus extra juice
1 8-oz can garbanzo beans
1 t chile
1 T fresh oregano
1 T fresh thyme
1 T fresh basil
Fresh cilantro (optional) for garnish
About 1 cup (dry) of couscous, cooked
Dry saute the onions, garlic and celery, adding a little water to the pan as
they start to stick. Add the fresh vegetables and put the lid on the pan for
about 5 minutes, maybe adding a little water if it seems too dry.
Add the tomatoes and garbanzos, let it heat through and serve it over the
couscous.
I particularly like Trader Joe's Santa Fe style couscous with this. It has
some corn and black beans and spicy seasonings. If you don't use this, you
will want to use some Mexican-type seasonings in the couscous. My husband
thought this was too bland before I started using the TJ couscous.
Note: I use other vegetables such as zucchini, sweet potato, or even
potatoes in this depending on what's fresh. Beets taste good, but they spoil
the look of the dish. I have to admit that my choice of spices is what
happens to be growing in my garden.
Enjoy. By the way, I can get this on the table within a half hour of walking
in the door. Makes enough for two hungry people and about two more lunches
for me.
Alex in Sacramento, CA, where it's getting time to get the fog lights warmed
up.
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