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

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.