Source: Diet for a Small Planet
Made: September 27, 2013
Yield: 6 servings
Time to make: 25 to 35 minutes
Prior preparation needed
Cook garbanzo beans
This is a wonderful and elegant dish! The ingredient list is very long and it takes some fancy footwork to put it together, but it is definitely worth the effort. As is often the case with a skillet dish, most of the work takes place before you start heating the pan. I soon found the simplest thing to do was to prepare several sub-sections of the recipe, put each in a container, then use each container as needed. So by the time I began heating the oil this is what I had on my counter:
Beans: whether you cook your own or open a can, drain and set aside
Vegetables: put chopped and sliced onions, carrots, celery and mushrooms all in a bowl
Seasoning: a small bowl held the dillweed, bay leaf, thyme, parsley, mustard, salt, pepper, mashed garlic and horseradish
Stock and white wine: mixed together in a large mug
Milk & egg beaten together
Tomato sauce: with dry milk, brown sugar, dry mustard and vinegar
Finally, in separate containers, measured amounts of water and couscous
Sweet & Sour Couscous for Arabian Nights
Sweet and Sour Couscous for Arabian Nights
Oil for sautéing
1 large onion, chopped
3 stalks celery, chopped
½ lb. mushrooms, sliced
4 medium carrots, sliced
1-2 tsp. dillweed
1 bay leaf
1-2 tsp. parsley
1-2 tsp. horseradish
1 tsp. dry mustard
1 clove garlic, mashed
2 cups seasoned stock
½ to 1 cup white wine
2-3 cups cooked garbanzo beans
1 cup milk
¼ cup dry milk
¼ cup brown sugar
1 8-oz. can tomato sauce
¼ cup vinegar
5 cups cooked couscous
Heat oil in a large skillet, wok or Dutch oven.
Add onion, celery, mushrooms and carrots. Sauté until onion is translucent.
Add dillweed, bay leaf, parsley, horseradish, garlic, salt and pepper and ½ of the dry mustard.
Cook for ten minutes, stirring occasionally.
This is a good time to begin heating water in bottom of a double boiler.
After the vegetables and seasonings have been cooking for 10 minutes, add the seasoned stock and white wine. Cover and simmer another 10 minutes.
Heat the milk egg mixture in the top of the double boiler. As it cooks, add the dry milk, brown sugar, tomato sauce, vinegar and the remaining half of the dry mustard, whisking in each addition. Continue stirring frequently as sauce thickens.
Bring measured water to a boil.
When hot, add couscous, cover and let sit 5 minutes.
Finally, add garbanzo beans to the simmering vegetables.
This bean-vegetable mix should have the consistency of a thick soup. If necessary, thicken with cornstarch.
To serve: place some couscous on each plate.
Top with bean-vegetable mixture.
Pour sauce over all.
Enjoy the compliments.