Spicy Garden Couscous

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Spicy Garden Couscous - Recipe Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000). Couscous only takes 5 minutes to make. When you load it up with fresh garden veggies like zucchini and red bell peppers, you get great antioxidant nutrition. Add some ginger and hot pepper flakes and you’ve made one fast and spicy treat for a night when you don’t have a lot of time to cook. SIMPLE

SOLUTION: This is one quick-to-make and tasty crowd-pleaser. INGREDIENTS 1 cup dried couscous3 cups vegetable stock or water, divided1 tablespoon olive oil1 medium onion, finely chopped4 cloves garlic, minced1 tablespoon finely chopped fresh ginger4 carrots, cut into coinspinch hot red pepper flakes1/8 teaspoon ground coriander2 zucchini, cut into 1/2-inch rounds1 red bell pepper, cut into 1/2-inch pieces 1. Put the couscous in a large bowl and add 1 cup of boiling stock or water. Cover the bowl and let stand for 5 minutes. 2. Heat oil in a large skillet over medium heat. Add the onions,

garlic, and ginger and cook, stirring, for 1 minute. Add carrots, red pepper flakes, coriander, and remaining stock. Bring to a boil, reduce heat, cover, and cook 5 minutes. Add zucchini, cover, and cook 3 minutes. Add red bell pepper, and cook uncovered for 3 minutes. 3. Fluff couscous with a fork. Pour vegetables and cooking liquid over it, mix, and serve. Serves 6. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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