I've come to the slow realization that no matter how much I like a cookbook author, I will generally want double or even triple the spices in any given recipe. Now, it could be that I'm constantly getting old spices, but I think, given the consistency it's more likely that cookbook authors worry quite a bit over the ability of the american palate to cope with flavor.
In any case, this is pretty closely adapted to the recipe in Mark Bittman's How to Cook Everything Fast.
Serves 6
1/4 c. olive oil
1 onion, chopped
3 carrots, peeled and chopped
4 cloves garlic, minced
1 Tbs ground coriander
1 Tbs ground cumin
1 Tbs ground cinnamon
2-3 c. cooked chickpeas
2 Tbs. tomato paste
28 oz can diced tomatoes undrained
4 cups water or stock
1 head of cauliflower, chopped
1/2 c. couscous (we prefer whole wheat)
zest of one lemon
Salt and Pepper to taste
Cook the onions, carrots, and garlic in the olive oil over medium heat. Chose a deep skillet. Something with a lot of surface area.
When the vegetables begin to soften, add the cumin, cinnamon, and coriander. Cook over medium low until fragrant (about 1 minute). Add chickpeas and tomato paste, stir well and cook until the tomato paste begins to darken, 2 or 3 minutes.
Add diced tomatoes with their liquid, water, and cauliflower. Bring to a boil, then cover and simmer until the cauliflower is cooked through the way you like (5-15 minutes).
Add couscous, stir in, and remove from heat. Let couscous steep for 5 minutes. Add salt and pepper to taste and lemon zest.
Don't forget, as we age our palates become less sensitive. :)
ReplyDeleteyeah, but I've always been this way
ReplyDelete