Moroccan Vegetable Couscous

Name: Moroccan Vegetable Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 2 ounces onions, chopped; 2 1/2 ounces green peppers, chopped; 1 1/4 ounces carrots, chopped peeled; 1 1/4 ounces zucchini, chopped; 8 fluid ounces chicken stock; 5 ounces cabbage, shredded; 6 ounces chopped tomatoes (2 medium); 1 tablespoon fresh coriander or 1 tablespoon parsley, finely chopped; 1/4 teaspoon salt; 1/4 teaspoon ground cardamom; 1/4 teaspoon caraway seed; 1/8 teaspoon ground turmeric; 4 ounces couscous

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Recipe by KmartKlutz

Couscous has been a staple in North Africa for years. It’s becoming popular here, partly because it cooks quickly. From Cooking at a Glance - Vegetables & Grains.

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READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
2

ounces onions, chopped
2 ¹⁄₂

ounces green peppers, chopped
1 ¹⁄₄

ounces carrots, chopped peeled
1 ¹⁄₄

ounces zucchini, chopped
8

fluid ounces chicken stock
5

ounces cabbage, shredded
6

ounces chopped tomatoes (2 medium)
1

tablespoon fresh coriander or 1 tablespoon parsley, finely chopped
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon ground cardamom
¹⁄₄

teaspoon caraway seed
¹⁄₈

teaspoon ground turmeric
4

ounces couscous

DIRECTIONS

In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.

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