Accomplished vegetarian cook Vicki Siska served this dish at a dinner in Fort Collins, and it was so good, we asked her for the recipe. It came from “Quick Vegetarian Pleasures,” by Jeanne Lemlin, and serves about 6. Perfect at room temperature the next day.
Ingredients
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 medium zucchini, cut into 1/2-inch cubes
1 15-ounce can chick peas, drained and rinsed
1 16-ounce can diced tomatoes, including juice
1/2 cup raisins
1 1/2 cups vegetable stock
1/2 teaspoon salt
1 or 2 tablespoons butter
1 cup couscous
Directions
Heat oil in a large skillet over medium-high heat. Add garlic and onion and saute 2 minutes. Add spices and cook 2 minutes more, stirring often.
Stir in zucchini, chick peas, tomatoes and raisins. Cover and lower heat to medium. Cook, stirring occasionally, until the zucchini is tender, about 10 minutes. The juices should be thickened at this point. If they are not, remove cover and boil a few minutes until thickened.
Prepare the couscous by bringing stock, salt and butter to a boil. Stir in the couscous, cover and remove from heat. Let it sit 5 minutes while you finish the vegetables. Fluff with a fork before serving.
To serve, mound couscous on a platter and top with the vegetable mixture.
