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In a medium saucepan, blend 4 cups of the vegetable stock with the turmeric and curry powder. Add the soaked chickpeas, bring to a simmer, and cook for 2 to 2 1/2 hours. Drain and set aside. In a medium saute pan, heat 1/4 cup of the stock over medium heat and cook the carrots and onions, covered, for 4 minutes.
Add the artichokes and cook 2 minutes longer. Set aside and keep warm. Add 1/4 cup of the stock to the pan with the zucchini and tomato and cook them, covered, over medium heat for 4 to 5 minutes. Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the spinach and sprinkle in the nutmeg. Saute over medium heat to wilt the spinach, about 1 to 2 minutes. Set aside and keep warm.
Bring the remaining 4 cups stock to a boil in a medium saucepan, remove from heat, and steep the saffron in it for 5 minutes. Add the couscous, return the stock to a boil, cover, and remove from heat. Let sit for 5 to 6 minutes. Stir with a fork. To serve, place the couscous in the center of a platter or plates. Arrange the vegetables around it garnish with raisins and almonds. Drizzle with a little hot pepper sauce.