Vegetable Couscous (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoon extra-virgin olive oil |
1 bay leaf, fresh or dried |
1 medium onion, chopped |
1/4 zucchini, diced |
1/4 yellow squash, diced |
salt and pepper |
1/2 cup canned pumpkin |
4 cups chicken or vegetable broth |
1 1/2 teaspoons ground cumin, half a palm full |
1 teaspoon coriander seeds, 1 /3 palm full |
2 1/4 cups couscous |
1 vine ripe plum tomato, seeded and finely chopped |
2 tablespoons each chopped cilantro and flat-leaf parsley |
mediterranean flat bread, for passing |
Directions:
1. Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.
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