February 01, 2019
Traditional; adapted by Stuart Cristol-Deman
1 28 oz can diced tomatoes in juice1 shallot, minced1/4 lb green beans, trimmed and cut into half-inch pieces1/4 lb small potatoes, like Yukon Gold, cut into eighths2 medium carrots, diced2 medium zucchini, seeded and sliced1 yellow squash, diced1 can chickpeas, rinsed2 leaves of Swiss chard, leaves minced and stem sliced very fine1/2 - 1 tbsp ras al hanout, or a blend of cinnamon, coriander, and cardamom2 cups couscous, cooked according to manufactures instructions
Serve in bowls over the couscous.
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