|
1 tablespoon olive oil
|
2 oz chopped onion
|
2 1/2 oz chopped red or
green pepper
|
1 1/4 oz chopped peeled
carrot
|
1 1/4oz chopped zucchini
|
8 fl oz chicken stock
|
5 oz shredded cabbage
|
6 oz chopped tomatoes (2
medium)
|
1 tablespoon finely chopped
fresh coriander or parsley
|
1/4 teaspoon salt
|
1/4 teaspoon ground
cardamom
|
1/4 teaspoon caraway seed
|
1/8 teaspoon ground
turmeric
|
4 oz couscous
|
|
 |
In a medium saucepan heat
olive oil. Cook onion, pepper, carrot, and zucchini in hot oil
for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or
parsley, salt, cardamom, caraway, and turmeric. Bring to
boiling; reduce heat. Cover and simmer for 10 minutes. Uncover;
stir in couscous. Remove from heat; let stand, covered, for 5
minutes. Uncover and fluff with a fork.
|
Meanwhile, for sauce,
stir together yogurt or sour cream, mayonnaise, milk, basil,
thyme, salt, and pepper.
|
|
