Raisin Couscous with Vegetable Stew

Name: Raisin Couscous with Vegetable Stew (Couscous ma Khudra (couscous ma khud-dra))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: ¼ teaspoon and ⅛ teaspoon cinnamon, divided; ½ cup golden raisins; 2⅓ cups couscous; ¾ teaspoon and ¼ teaspoon salt, divided; 2½ cups diced yellow onion (¼ inch); 2 teaspoons salt; ¼ teaspoon coarsely ground black pepper; ½ teaspoon ground allspice; ¼ teaspoon ground cinnamon; ¼ cup finely chopped flat-leaf parsley; use green leafy parts and tender stems; ¼ cup extra-virgin olive oil; 2⅓ cups boiling water; 1 (15- or 16-ounce can) garbanzo beans, drained; 1½ pounds carrots, peeled and cut into 1 × 1-inch pieces (about 30 pieces); 2 tablespoons extra-virgin olive oil; 4 cups boiling water; 1½ pounds yellow squash, cut into 1 × 1-inch pieces (about 30 pieces); 1½ pounds green zucchini, cut into 1 × 1-inch pieces (about 30 pieces); 1 (6-ounce can) tomato paste; 2 cups firm peeled and diced red tomatoes (½ inch)

Couscous ma Khudra (couscous ma khud-dra)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Tiny couscous granules are made from semolina, just like pasta. They are steamed with golden raisins, chopped parsley, and cinnamon. The addition of garbanzo beans completes this light, delicious, and colorful dish. A rich stew of green zucchini, yellow squash, onions, and carrots is offered on the side.

Ingredients

For the Couscous

2⅓ cups couscous
¾ teaspoon and ¼ teaspoon

Asia
Lebanon
Main course
Stew
Vegan
Spicy
Mediterranean

Method

Prepare Ahead

You can prepare this up to 2 days in advance and refrigerate. As the vegetables marinate in the sauce, their flavor is enhanced. Serve as directed.

Ingredients

For the Couscous

Method

Prepare Ahead

Photos