giant couscous and veggies

giant couscous and veggies
Originally uploaded by professor k

this was fun. Let's see if I can remember how I made it:

Tumeric, cumin, fenugreek and ginger in a mix of toasted sesame and safflower oils. Heat for a bit (minute or two). add carrots. After that's cooked for a while, add a SMALL amount of red curry paste and chard. Let that go for a bit longer, then add the zucchini and tofu, if desired.

Separately (and this should have been around the same time as adding the carrots) cook couscous. The giant couscous ("Israeli" or "Mediterranean" sometimes) takes longer to cook than the normal sort, which can just be thrown in with the veggies and some hot water at the end of cooking and let to sit. But the giant kind: dry-roast it for a minute or two first (or with some spices and oil) and add water (I've been doing a 1.5 water to 1 couscous ratio lately with good luck). when the water's almost gone, mix with vegetables. Mix and keep over heat for a moment to let seasonings mix and soak in, and serve hot.

like all my recipes, this requires experimentation to find ideal personal taste. you have been warned.

now go cook! and have fun with it!