And it was worth it.
This is such a great recipe, even more, this is a great cookbook! I love it! If you get the chance to pick this up, DO IT! Even if it means going to Guide Dog School, which you might just have to do, because I can’t find a link anywhere on their site that will let you buy it. 🙂
Even if you can’t buy it, consider donating to Guide Dogs for the Blind. They provide dogs to people with vision problems at not cost to them, and are a wonderful school totally worth supporting! http://www.guidedogs.com
1/3 c. Olive Oil
2 Large Leeks (white and pale green parts only)
2 T. minced garlic
2 1/4 c. Vegetable Stock
1 c. Raisins
1 peeled butternut squash in 1/2 inch cubes
1 peeled acorn squash in 1/2 inch cubes
2 medium zucchini or yellow squash
1 can garbanzo beans
1 tsp. Curry Powder
1/2 tsp ground ginger
1 dash Cyanne pepper
1 can diced canned tomatoes, drained
3/4 c. frozen green peas
1/2 c. coarsely chopped cilantro
1/2 cinnamon stick
2 1/2 c. cous cous
Harissa (see reicipe below)
Heat oil in a large pot over low heat. Add leeks and garlic. Cover and cook until leeks are tender but not brown (6-8 minutes). Add stock, raisins, butternut and acorn squash, garbanzo beans, cut try powder ginger, cayenne. Bring to boil. Reduce heat and add zucchini, cover and cook till vegetables are tender.
Mix in tomatoes, green peas, cilantro, cinnamon, and cous cous. Cover and let stand 10 minutes.
Serve with Harissa.
2 c. Tomato Sauce
1 Tbsp. Crushed Red Pepper
1 c. Olive Oil (I cut this down to 1/3c. and was just fine)
1/2 c. Red Wine Vinegar
6 green onions
1/2 Cinnamon Stick
1 small onion chopped
2 large garlic cloves minced
Combine all ingredients (except cinnamon stick) in a saucepan. Bring to a boil, add cinnamon and simmer for 15 minutes. Wisk before serving.
(from “The Oregon Cookbook”, Guide Dogs for the Blind Inc.)