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For the Vegetable Sauce: |
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1 tablespoon |
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oil or butter
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1 |
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large onion, chopped
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3 |
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medium tomatoes, diced
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1 |
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green pepper, sliced
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2 |
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carrots, cut in rounds
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1 |
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zucchini, cubed
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1 cup |
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peas
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1 |
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diced fennel root (optional)
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12 ounces |
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Randall Great Northern Beans
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1/2 teaspoon |
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salt |
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1/4 teaspoon |
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hot pepper sauce
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8 |
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small to medium mushrooms
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1/4 cup |
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raisins
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Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer line with cheesecloth and steam for 30 minutes.
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Heat fat for sauce in a 1 quart pot and sauté onion for 3 to 5 minutes to soften. Add tomato, green pepper, carrots, zucchini, peas, fennel, Randall Beans, and salt; cover and cook over low heat for 15 minutes. Add pepper sauce, mushrooms, and raisins; cover and continue cooking for 5 to 10 minutes until all vegetables are tender.
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When ready to serve, place couscous in a bowl, stir in the remaining 2 tablespoons butter to melt, and top with the vegetable sauce either in the serving dish or on individual plates.
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Serves 4.
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