Rachael Ray’s Vegetable Couscous

READY IN: 43mins
PaulaG
Recipe by ratherbeswimmin'

Perfect for a Moroccan menu.

Top Review by PaulaG

I served this as a side dish and knew that this was going to make lots. Even that knowledge kept me moving forward without making any adjustments. Even if this was served as an entree this would make lots. I used a whole wheat couscous and vegetable broth. The texture was a little off for me. I think I would have enjoyed this better if I had used Israeli couscous. It was served with recipe #385396. Made for *Hail to the Chef's* in the Photo Forum event.

Ingredients Nutrition

Directions

  1. Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
  2. Saute and stir frequently for 7-8 minutes.
  3. Add in pumpkin and broth; stir to combine.
  4. Add in cumin and coriander; bring broth to a boil.
  5. Stir in couscous; cover and remove from heat.
  6. Let stand 5 minutes, then remove lid and fluff couscous using a fork.
  7. Remove bay leaf and add in chopped tomato, cilantro, and parsley.
  8. Toss mixture and transfer to a serving platter.
  9. Serve with warm Mediterranean flat breads.

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