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A flavorful Moroccan
stew...
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2 cups |
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vegetable
broth |
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2 cloves |
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garlic,
peeled |
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2
thin-slices |
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fresh ginger |
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1 tsp |
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coriander
seed |
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1 tsp |
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ground cumin |
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1 small |
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eggplant (or
2 Japanese eggplants), cut into ½-inch slices |
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1 Tbs |
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tomato paste |
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1 cup |
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baby carrots |
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1 cup |
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cauliflower
florets |
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1 medium |
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zucchini,
cut into ½-inch slices |
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½ cup |
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sliced
radishes |
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1 cup |
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oyster
mushrooms, bottom ends of stems trimmed (or
button mushrooms, quartered) |
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1 cup |
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frozen pearl
onions |
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1 cup |
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cherry
tomatoes |
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2 cloves |
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garlic,
peeled and minced |
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1 Tbs |
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extra-virgin
olive oil |
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1 Tbs |
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garam masala
spice (found in supermarket spice aisle) |
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2 cups |
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roughly
chopped mustard greens |
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3 cups |
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whole-wheat
couscous |
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1 |
Preheat oven to
400°F. |
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2 |
In a saucepan,
simmer first 5 ingredients 20 minutes. Meanwhile,
sprinkle eggplant with salt and let stand 10 minutes.
Rinse and pat dry with a paper towel. Remove garlic
cloves and ginger from saucepan. Add tomato paste and
stir. Season with salt and pepper. Reserve and keep
warm. |
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3 |
Blanch carrots and
cauliflower in boiling water 5 minutes; drain. Rinse
with cold water; drain again. Toss all veggies, except
mustard greens, with minced garlic and oil. Spread
vegetables on baking sheet, sprinkle with garam masala
and bake 20-25 minutes. Remove from oven, add mustard
greens and toss. Return to oven and bake 5 minutes more. |
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4 |
Divide couscous and
vegetables among 4 bowls, and pour ½ cup broth in each. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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351.99 |
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Calories From Fat (16%) |
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55.96 |
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% Daily Value |
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Total Fat
6.44g |
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10% |
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Saturated Fat 1.05g |
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5% |
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Cholesterol
1.23mg |
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0% |
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Sodium
1027.29mg |
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43% |
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Potassium
1277.87mg |
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37% |
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Carbohydrates
64.59g |
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22% |
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Dietary Fiber 12.84g |
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51% |
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Sugar 8.81g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
51.75g |
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Protein
12.68g |
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25% |
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Recipe Source |
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Self |
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