Quick Moroccan Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward. Ingredients:
1/3 cup sliced almonds |
1 tablespoon olive oil |
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower) |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1 cup dry white wine |
1/3 cup golden raisins |
3/4 cup canned vegetable broth |
1 5- to 7-ounce box couscous and lentil mix or other couscous blend |
Directions:
1. Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
2. Meanwhile, prepare couscous according to package directions.
3. Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.
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