Vegetable Stew and Couscous – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 2 tablespoon olive oil
- 1 cup chopped onio
- 2 cloves garlic, minced
- 2 cups diced turnip
- 1/2 cup carrots, sliced diagonally
- 1- 14 oZ. can of diced tomatoes, drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumi
- 1/4 teaspoon crushed red pepper
- 1 cup vegetable broth
- 1 cup sliced zuchinni
- 1/2 cup canned chickpeas
Directions:
Saute onions and garlic in olive oil until transparent.
Add turnip, carrots, tomatoes, salt, cumin, crushed red
pepper and vegetable broth. Heat to boiling. Reduce heat
to a simmer, cover and simmer 10 minutes.
(Prepare couscous now. See directions below)
After vegetables have simmered 10 minutes, add zucchini and
chick peas. Cook until zucchini is just tender. Serve
over couscous with whole wheat vegan pita bread. (I like to just
mix the couscous and stew together in one pot. It doesn”t
look as nice, but the couscous absorbs the juices from the
stew and gives it an even better flavor.)
Couscous:
1 1/2 cups vegetable broth
1 cup couscous
Bring broth to a boil. Remove from heat. Add couscous.
Cover and let stand 15 minutes.
Serves: 4
Preparation time: 30 mi
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