Sunday, February 21, 2010

Steamed broccoli with garlic, couscous with garbanzo beans and spices

The little heads of broccoli were steamed and topped with garlic. The couscous recipe is an old and easy standby from The Joy of Cooking:
Heat in a large skillet [I do the entire dish in our smallest saucepan] over medium heat:
  • 3 tablespoons olive oil
  • 1 cup sliced blanched almonds
Cook, stirring, for about 1 minute. Stir in:
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ to 1 teaspoon hot red pepper sauce [I usually leave this out]
Cook until heated through, about 1 minute more. Stir in:
  • 2½ cups chicken or vegetable stock of water [it's a flavorful dish; use water]
  • 2 cups cooked chickpeas (about ⅔ cup dried), rinsed and drained if canned [1 can]
  • 1 cup chopped raisins or whole dried currants [or dried red peppers or...]
Bring to a boil and stir in:
    1¼ cups quick-cooking couscous
Cover, remove from the heat, and let stand for 5 minutes [or longer; it will holds its heat]. Fluff the couscous with a fork. Season with:
  • Salt and ground black pepper to taste [or include some salt and pepper at the beginning]
Garnish with:
  • ¼ cup chopped fresh parsley or cilantro

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