Name: Rachael Ray’s Vegetable Couscous
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 bay leaf; 1 medium onion, chopped; 1/2 medium zucchini, diced; 1 small yellow squash, chopped; salt; fresh ground black pepper; 1/2 cup canned pumpkin; 4 cups chicken broth or 4 cups vegetable broth; 1 1/2 teaspoons ground cumin; 1 teaspoon coriander seed; 2 1/4 cups couscous; 1 vine-ripe tomatoes, seeded and finely chopped; 2 tablespoons chopped cilantro; 2 tablespoons chopped fresh flat leaf parsley; mediterranean flat bread

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Recipe by ratherbeswimmin

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Rachael Ray’s Vegetable Couscous created by PaulaG

Perfect for a Moroccan menu.

Ready In:: 43mins
Serves:
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ingredients

2 tablespoons extra virgin olive oil
1 bay leaf
1 medium onion, chopped
¹⁄₂ medium zucchini, diced
1 small yellow squash, chopped
salt
fresh ground black pepper
¹⁄₂ cup canned pumpkin
4 cups chicken broth or 4 cups vegetable broth
1 ¹⁄₂ teaspoons ground cumin
1 teaspoon coriander seed
2 ¹⁄₄ cups couscous
1 vine-ripe tomatoes, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons chopped fresh flat leaf parsley
mediterranean flat bread

directions

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

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RECIPE MADE WITH LOVE BY

@ratherbeswimmin

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@ratherbeswimmin

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"Perfect for a Moroccan menu."

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review by PaulaG

1/10/2010

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 recipe #385396. Made for *Hail to the Chef's* in the Photo Forum event.

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photo by PaulaG

1/10/2010

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creation by ratherbeswimmin

8/2/2006

Perfect for a Moroccan menu.