Seven Vegetable CousCous with Yogurt Garlic Sauce

We had a lovely girls night out last night to come up with ideas for costumes with an asian/indian/middle eastern for the upcoming Baron's Men production of the Tempest. And so of course I had to cook an appropriately middle eastern inspired feast with some of my current favorite recipes. Here is a recipe for 7 Vegetable Couscous that makes a delicious side dish or vegetarian main course along with a Yogurt Garlic Sauce that is very easy and delicious. 

Couscous Ingredients:

1/4 cup olive oil

1 large yellow onion, minced

4 large garlic cloves, smashed and minced

2 1/4 cup chicken (or vegetable stock for vegetarians)

1 cup golden raisins

1 cup butternut squash, diced to half inch cubes

1 medium yellow squash, diced to half inch cubes

1 medium zucchini, diced to half inch cubes

1 can garbanzo beans, drained

1 teaspoon hot Madras powder

1/2 teaspoon ginger

1/4 teaspoon cayenne pepper

1 cup diced seeded plum tomatoes

3/4 cup frozen peas

1/2 cup fresh cilantro, coarsely chopped

1 1/2 cups Israeli couscous

CousCous Directions:

Heat the olive oil in a very large skillet or dutch oven over low heat. Add the onions and garlic, cover and cook until tender, about 10 minutes. Add the stock and the next eight ingredients to the pot and season with salt and pepper. Turn up the heat and bring to a boil and then reduce heat to medium and simmer for about 5 minutes until vegetables are crisp tender. Mix in tomatoes, peas, cilantro and then couscous. Turn off heat and cover. Allow to rest ten minutes until the couscous has plumped. Fluff couscous with a fork, transfer to serving dish and garnish with lemon wedges.

Yogurt Garlic Sauce Ingredients

1 cup plain, organic, fat free yogurt ( I highly recommend Horizon brand for excellent flavor)

juice of 1 small lemon, (Meyer lemons are the best, but any will work)

2-3 cloves garlic, peeled and pressed or minced

1/4 tsp sea salt

pinch of paprika

pinch of sugar

pinch of white pepper

Sauce Directions

Combine all ingredients and mix thoroughly. Place in a  small, covered container and refrigerate for at least one hour before serving. Allow to come to room temperature before serving. Serve with warmed Naan bread (Tandori brand from Whole foods or HEB is excellent) and 7 Vegetable couscous.