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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy Ingredients:
2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended) |
2 cups quick cooking couscous |
1/2 cup dried currants or 1/2 cup raisins |
2 tablespoons olive oil |
2 shallots, minced |
1 large red bell pepper, cut into 1/4 inch dice |
2 zucchini, chopped |
1 carrot, shredded |
1 hot chili pepper, minced |
4 scallions, minced |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne |
1/4 teaspoon turmeric |
salt |
fresh ground black pepper |
1 tablespoon fresh lemon juice |
1 tablespoon minced fresh parsley |
Directions:
1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
5. Remove from heat and stir in the parsley; taste to adjust seasonings.
6. Serve hot, cold, or at room temperature.
7. *Can add a can of drained chickpeas for protein.
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