Middle Eastern Style Vegetables and Couscous

I made this for lunches this week,and K's coworkers have been asking for the recipe. No picture, because this isn't much to look at. I developed this recipe by trying to duplicate the couscous dish at the curiously spelled Shahrazad restaurant in Milwaukee. Looking at their menu brings back fond memories of steaming plates and honey-drenched desserts. And,they serve Sprecher beer.

Vegetable Stew to Serve Over Couscous

One half cup of dried Garbanzo beans,soaked overnight, or1 15 oz can of garbanzo beans drained and rinsed

2 Tablespoons olive oil

Two medium size onions, diced

2 lbs zucchinis, cut into 1 ½ inch thick rounds

1 lb cut green beans, fresh or frozen

1 lb carrots,in 1 ½ inch rounds

1 lb potatoes in 1 ½ in chunks

45 oz (three cans) canned diced tomatoes in juice

½ TSP salt

1TBSP dried parsley, or ¼ cup fresh parsley

1 TSP ground

¼ to ½ TSP cayenne

¼ tsp cumin

Optional – up to 1 TBSP paprika

Sweat the onions in a large stove top stew pot.

Add the other ingredients and simmer and occasionally for two hours,or until potatoes and carrots are cooked through.

After cooking, you can add braised or grilled meat if you like.

Serve over couscous.

About couscous -

I buy in bulk at whole foods. The stuff in boxes usually have rice-a-roni style flavorings. Not good. Follow the directions that come with your couscous. It varies.