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Author Topic: Mid-Eastern Mushroom and Chick Pea Couscous  (Read 1254 times)
cappuccino
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Mid-Eastern Mushroom and Chick Pea Couscous
« on: February 05, 2008, 08:02:29 AM »


(NC)A nutritious and low fat meatless main dish, it has the exciting flavours of Morocco to spice up a cold winter day.

Preparation Time: 15 minutes Cooking Time: 15 minutes

1 3/4 cups chicken or vegetable broth 425 mL

1/2 tsp Each ground cumin and ground coriander 2 mL

1/4 tsp hot red pepper flakes (optional) 2 mL

1 tbsp grated fresh gingerroot 15 mL

2 clove garlic, minced 2

12 oz sliced fresh Mushrooms 375 g

1 1/2 cups sliced carrots 375 mL

1 onion, chopped 1

1 cup instant whole wheat couscous 250 mL

1 cup sweet red pepper, chopped 1

1 can (19oz/540 mL) chickpeas, drained and rinsed 1

1/2 cup raisins 125 mL

1/4 cup chopped parsley or fresh coriander 50 mL

1/3 cup toasted pine nuts (optional) 75 mL

In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil. Add mushrooms, carrots and onion and cook covered over medium heat for 5-7 minutes or until carrots are crisp-tender. Meanwhile place couscous in a medium bowl and pour 1cup (250 mL) boiling water over it; cover and let stand for 5 minutes. Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2-3 minutes or until hot. Taste and add 1/4 tsp (1 mL) each salt and pepper if desired. Stir in parsley. Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth. Garnish with pine nuts if desired.

Makes 4 Servings

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com
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