Ingredients
1 Onion
2 garlic cloves
2 Carrots
2 Bell Peppers - Red, Yellow or Orange (not Green)
1 Eggplant
2 Zucchini - medium
6 Mushrooms - Button or Baby Bella
1/5 head of Cabbage - or 10 Brussel Sprouts
2 cup Vegetable or Chicken Stock - 1/2 for stew, 1/2 for Couscous
1 28 oz can Tomatoes - Diced, Chopped or Whole
Peeled (if you add crushed, add more Veg stock)
1 Can Chickpeas (also called garbanzo)
1 cup Pearl Couscous (also called Isreali Coucous)
2 Tbsp Olive Oil - 1/2 for stew - 1/2 for couscous
Salt
Pepper
1 Tsp Paprikia (pref smoked)
1 Tsp Cumin
1 Tsp Thyme
1 Tsp Corriader
Preparation
In a thick bottomed - 4 QT pan
Saute Onion in olive oil until tender Add Garlic - saute for 1 minute Add Hard Veg - Saute for 5 minutes Add Soft Veg - Saute another 5 minutes Add Tomatoes and Stock Add All Spices - and simmer for 10 minutes with lid
Rinse Chick Peas and add to pot. Cover and simmer for another 10 minutes.
Taste and adjust spices - If stew is thick, add 1/2 cup water. If thin - simmer with lid off.
In Saute Pan - add olive oil and cook until hot. Add Couscous and cook until golden brown - about 3-4 minutes. Add Veg Stock - simmer and cover for about 8 minutes.
Add Coucous to bowl - and ladle stew over Couscous.
Add Shrimp or Chicken pieces on top for another level.
