Mixed vegetable couscous - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Butternut squash, halved lengthwise, seeded |
| 1 | small | Eggplant, cut into 1-inch cubes |
| ¼ | cup | Olive oil |
| 1 | large | Turnip, peeled, cut into 1-inch pieces |
| 1 | large | Carrot, cut into 1-inch pieces |
| 3 | Pattypan squash, quartered | |
| 3 | larges | Zucchini, cut into 1-inch pieces |
| 3¼ | cup | Plus 2 T chicken stock or canned low-salt broth |
| ¼ | cup | (1/2 stick) unsalted butter |
| ½ | teaspoon | Turmeric |
| 2¼ | cup | Couscous (about 14 oz) |
| 1 | can | (15-oz) garbanzo beans (chick-peas), rinsed, drained |
| ¼ | cup | Chopped fresh Italian parsley |
Directions
Preheat oven to 350'F. Line baking sheet with foil. Place butternut squash cut side down on foil. Toss eggplant with oil in large bowl.
Spread out eggplant on another baking sheet. Bake squash until tender, about 40 minutes, Bake eggplant until brown, turning occasionally, about 1 hour. Cool squash; peel. Cut squash into 1-inch pieces. Combine squash and eggplant in large bowl.
Steam tumip and carrot until tender, about 12 minutes. Transfer to bowl with squash and eggplant. Steam pattypan squash and zucchini until tender, about 8 minutes. Transfer to bowl with vegetables.
(Vegetables can be prepared 4 hour's ahead. Cover and let stand at room temperature. Before continuing, rewarm on baking sheet in 350'F oven until heated through, about 10 minutes.) Bring stock, butter and turmeric to boiling in heavy large saucepan.
Add couscous and stir. Cover, remove from heat and let stand 5 minutes. Transfer couscous to large bowl; fluff with fork. Add vegetables, garbanzo beans and parsley. Season with salt and pepper.
Toss gently.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>