114 | COUSCOUS AND TAJINE Cut vegetables into large chunks that will hold their shape during cooking. Wipe a heavy pot with oil. Stir-fry turmeric, cumin, coriander and pepper over medium heat until fragrant, Add onion and cook a few minutes, stirring frequently, add garlic. Add tomato paste and cook, stirring until it smells sweet. Add vegetables and enough water to cover; bring to a simmer and cook for 20 minutes. Add drained chickpeas and cook 15 minutes more. Taste and adjust seasonings and enough soup powder to make a tasty sauce. Serve over steamed couscous and serve with fresh chopped coriander, pickles, hot sauce, finely chopped vegetable salad and a fennel and orange salad. NOTE: *The liquid from the can of chickpeas is called aquafaba. See MISCELLANEOUS. COUSCOUS AND HOT PEPPER From my cookbook A Potpourri of Memories 1 Tbs olive oil 1 Tbs ground cumin 1 Tbs ground coriander 1 Tbs chili powder 1 medium onion chopped 1 large red pepper, diced 1 medium green pepper, diced 1 hot pepper, finely chopped 1 clove garlic, crushed 2 cups parave chicken or vegetable broth 2 Tbs lime/lemon juice 2 cups couscous ¼ cup sultanas ½ cup frozen peas, thawed 1 large firm-ripe tomato chopped ¼ cup sliced black/Kalamata olives 2 Tbs chopped coriander/parsley Heat oil in saucepan over medium heat. Add cumin, coriander and chili powder and sauté until fragrant. Add onion, red and green and hot peppers and stir fry until golden. Add garlic and sauté a few seconds more. Add broth and lime juice and bring to a boil. Add couscous and sultanas and stir well. Cover and remove from heat and let stand for about 5 minutes until the liquid is absorbed.
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