Meatless Monday Couscous With Vegetables And Dried Apricots

Dated: 03/03/2014

Views: 1870

Long Beach Island is a winter wonderland today! Gray, snowy days are perfect for warm, comfort food like couscous. 

Couscous with Vegetables and Dried Apricots
Serves 6-8
3 tbsp olive oil
1/2 cup yellow onion, chopped
3 garlic cloves, smashed
1 small green bell pepper, diced
1 medium carrot, diced
1/2 head of cauliflower, chopped (about 11/2 cups)
1 small zucchini, diced
1/2 small eggplant, diced
1 16 oz can of chickpeas
1/8 tsp crushed red pepper
11/2 tsp garam masala
1 cup dry  white wine
1/4 cup diced dried apricots
1/4 cup toasted pine nuts
salt & pepper, taste
21/2 cups water
2 cups couscous
1. In a Dutch oven, heat the olive oil over medium-high heat and add onion and cook until translucent, about 8 mins. Add the garlic, pepper, and carrot and cook for 5 minutes. 
2. Add cauliflower, zucchini, and eggplant and cook for another 8 minutes. 
3. Add chickpeas, spices, and wine, stirring to scrape up at caramelized bits on the bottom of the pan. Bring to a boil and reduce heat to low and let simmer for 15 minutes, stirring occasionally. 
4. Meanwhile bring 21/2 cups of water to boil and add 2 cups couscous. Cover and remove from heat and let sit for 15 minutes. Fluff with a fork. 
5. Combine veggies, apricots, pine nuts and couscous. 
Pairs well with a crisp Riesling.
Your  Vegan Realtor, 
Farrah Pileggi 

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