Couscous With Harvest Vegetables Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous with Harvest Vegetables recipe. Enjoy the Middle Eastern Cuisine and learn how to make Couscous with Harvest Vegetables.

Ingredients

1 tablespoon olive oil
4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices
1 large yellow onion, sliced $
2 garlic cloves, minced
1 1/2 teaspoons salt, divided
1 teaspoon ground cinnamon
1 teaspoon paprika
1 tablespoon fresh grated ginger
1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes* $
4 carrots, halved lengthwise and cut into thirds $
2 turnips, cut into 2-inch pieces
1 cup golden raisins
5 cups chicken stock or chicken or vegetable broth $
1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths
1 (15.5-ounce) can chickpeas
1 (10-ounce) package couscous
Garnish: fresh cilantro or mint leaves

Preparation

1. Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.

2. Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.

3. Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
*Substitute 1 butternut squash or large sweet potato, if desired.

Sara Foster and Kim Sunée, MyRecipes
OCTOBER 2007

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