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  • ZUCCHINI COUSCOUS IN RICE COOKER 6-CUP

    1 vote
    Prep time:
    Servings: 4
    by Lillie Ann Passwaiter
    70 recipes
    >
    ANOTHER QUICK AND FILLING COUSCOUS TO WHIP UP FOR DINNER. CHICKPEAS HAVE A NATURAL AFFINITY FOR COUSCOUS; WAIT UNTIL YOU TASTE THEM TOGETHER.

    Ingredients

    • 2 TABLESPOONS ORGANIC OLIVE OIL
    • 1-1/2 POUNDS ZUCCHINI, 3 CUPS SHREDDED OR SUBSTITUTE SOME WITH SHREDDED CARROTS
    • 1/2 TEASPOON GROUND CUMIN
    • 1 CUP WATER
    • 1 CUP COUSCOUS
    • 1 CUP CANNED CHICKPEAS, DRAINED AND RINSED OR GREAT NORTHERN BEANS
    • 1/2 TEAS. SALT
    • 1/2 TEAS. GARLIC POWDER

    Directions

    1. SET THE MACHINE FOR QUICK COOK OR REG. CYCLE.
    2. PLACE OIL IN THE RICE BOWL.
    3. WHEN HOT, ADD THE ZUCCHINI (CARROTS IF USED) AND CUMIN.
    4. COOK STIRRING A FEW TIMES, JUST TO TAKE THE RAW EDGE OFF OF THE CUMIN, ABOUT TWO MINUTES.
    5. ADD THE WATER, COUSCOUS, AND CHICKPEAS; SWIRL TO COMBINE.
    6. CLOSE THE COVER AND RESET FOR THE REGULAR CYCLE OR LET THE REGULAR CYCLE COMPLETE.
    7. WHEN THE MACHINE SWITCHES TO THE KEEP WARM CYCLE, LET THE COUSCOUS STEAM FOR 5 MINUTES.
    8. FLUFF WITH A SPOON OR RICE PADDLE.

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