From “The New York Times Natural Foods Cookbook”.
The food so nice they named it twice.
- 2 cups couscous
- 1/2 cup water
- 1/4 cup butter
- 1 cup cubed carrots
- 1 cup diced celery
- 1 green pepper, seeded and cubed
- 1 cup 1-inch pieces green beans
- 1 1/2 cups shredded red cabbage
- 1 cup tiny broccoli flowerets
- 1 cup fresh peas
- 3 cups boiling vegetable broth
- 1 cup button mushrooms
- 2 cups drained canned chick peas
- Spread the couscous on a baking sheet, sprinkle with the water, and mix lightly with the fingers to moisten all grains.
- Place grains in a muslin lined colander over a pan of boiling water, or in a special couscous pot.
- Cover and steam for 20 minutes.
- Stir the grains and steam for 20 minutes longer.
- Stir in the butter.
- Meanwhile, put the carrots, celery, green pepper, beans, cabbage, broccoli and peas in a heavy saucepan.
- Add salt to taste and pour the broth over all.
- Cover and cook the vegetables until barely crisp tender, about 10 minutes.
- Add the mushrooms and chick peas and cook for 5 minutes longer.
- To serve, arrange the couscous in a large deep dish and pile it into a conical shape.
- Arrange the drained vegetables neatly around then pour some of the vegetable broth over the couscous.