Ingredients
Scale
For the Grain:
- 1 cup couscous
- 1 cup boiling water
- 1 teaspoon salt
- 2 tablespoons butter
For the Vegetable Sauce:
- 1 tablespoon oil or butter
- 1 large onion, chopped
- 3 medium tomatoes, diced
- 1 green pepper, sliced
- 2 carrots, cut in rounds
- 1 zucchini, cubed
- 1 cup peas
- 1 diced fennel root (optional)
- 2 cups Randall Great Northern Beans, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 8 small to medium mushrooms
- 1/4 cup raisins
Instructions
- Place butter and salt into the boiling water. Add couscous and let sit for about 5-10 minutes allowing all the water to be absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer line with cheesecloth and steam for 30 minutes.
- Heat fat for sauce in a 1 quart pot and sauté onion for 3 to 5 minutes to soften. Add tomato, green pepper, carrots, zucchini, peas, fennel, Randall Beans, and salt; cover and cook over low heat for 15 minutes. Add pepper sauce, mushrooms, and raisins; cover and continue cooking for 5 to 10 minutes until all vegetables are tender.
- When ready to serve, place couscous in a bowl, stir in the remaining 2 tablespoons butter to melt, and top with the vegetable sauce either in the serving dish or on individual plates.
- Serves 4.