Moroccan Lucky Seven Vegetable Inspired Couscous |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Before I moved to San Antonio, I used to buy this fabulous Lucky Seven Vegetable Couscous , but can't find it here. Desperate for the flavor, I tried without success to find the recipe on the web. After some browsing, I took some of the listed ingredients from various recipes I found & came up with this. My family LOVED it! You could add some cooked cubed chicken to this to make a one-dish meal. You can also add more vegetables such as sweet red peppers or squash, and use vegetable broth instead of chicken for a vegetarian dish. Ingredients:
1/2 cup sliced almonds |
2 tablespoons olive oil |
2 whole carrots, grated or julienned |
1 small yellow onion, finely chopped |
3/4 cup frozen peas |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 1/2 teaspoons ground allspice |
2/3 cup dried cranberries or 2/3 cup currants |
1 cup dry white wine |
1 (14 ounce) can low sodium chicken broth |
1 3/4 cups uncooked couscous |
Directions:
1. Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
2. Transfer to bowl& set aside.
3. Add OLIVE OIL to skillet& increase heat to MED-HIGH.
4. Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
5. Add WINE& CRANBERRIES/CURRANTS.
6. Boil until wine is reduced by half, about 3 minutes.
7. Add BROTH& PEAS (it helps if you COOK the frozen peas first)
8. Partially cover skillet, simmer until veggies are tender, about 6 minutes.
9. Season to taste with salt& pepper, if desired.
10. Stir in COUSCOUS.
11. Cover and remove from heat.
12. Let stand (covered) for 7 minutes.
13. Stir in ALLSPICE& ALMONDS right before serving.
14. Fluff with fork& serve.
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