Rachael Ray’s Vegetable Couscous
Perfect for a Moroccan menu.
INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1
- 1
- 1⁄2
- 1small yellow squash, chopped
- 1⁄2cup canned pumpkin
- 4
- 1 1⁄2teaspoons ground cumin
- 1teaspoon coriander seed
- 2 1⁄4cups couscous
- 1
- 2tablespoons chopped cilantro
- 2tablespoons chopped fresh flat leaf parsley
- mediterranean flat bread
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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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