Prep 20 mins
Cook 20 mins
This Moroccan-style pilaf is loaded with vegetables and gets its complex flavors from cumin, almonds, caraway, and the multihued melange that comes from the tricolored couscous. We are always looking for something to take the place of rice and this seemed like a perfect candidate. This pilaf looks pretty too, with vibrant earth tones of a spice bazaar. Loosley based on F&W's - recipe by Grace Parisi, One Pot, Great Meal form the March 2008 edition.
- 1⁄4 cup extra virgin olive oil (less if possible)
- 1 medium carrot, thinly sliced
- 1 medium parsnip, thinly sliced
- 1 medium yellow squash, cut into 3/4-inch pieces
- 1 medium zucchini, cut into 3/4-inch pieces
- 1 medium onion, finely diced
- 1 garlic clove, minced
- salt & freshly ground black pepper
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon caraway seed
- 1 1⁄2 cups tri-colored couscous or 1 1⁄2 cups regular couscous
- 2 1⁄4 cups low sodium vegetable broth
- 1⁄2 cup diced dried apricot
- 1⁄2 cup salted roasted almonds, coarsely chopped
- 1⁄4 cup chopped cilantro
- plain yogurt, for serving
- In a large, deep skillet, heat the olive oil.
- Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
- Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
- Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
- Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
- Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
- Stir in the stock and apricots and season with salt and pepper.
- Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
- Fluff with a fork, stir in the almonds and cilantro and serve.
- Serve with plain yogurt & a citrusy Sauvignon Blanc.