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    You are in: Home / Recipes / Rachael Ray’s Vegetable Couscous Recipe
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    Rachael Ray’s Vegetable Couscous

    Rachael Ray’s Vegetable Couscous. Photo by PaulaG

    1/1 Photo of Rachael Ray’s Vegetable Couscous

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    30 mins

    13 mins

    ratherbeswimmin''s Note:

    Perfect for a Moroccan menu.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 10, 2010


      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 Chicken W/ Caramelized Baby Onions & Honey (Djaj Bil Assal). Made for *Hail to the Chef's* in the Photo Forum event.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rachael Ray’s Vegetable Couscous

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 505.2
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 857.3 mg
    Total Carbohydrate 85.2 g
    Dietary Fiber 7.4 g
    Sugars 4.6 g
    Protein 19.0 g

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