Recipe courtesy of Danny Boome
Show: Rescue Chef
Episode: One Pot Meal
Save Recipe Print
Total:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.

Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.

Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Orange-Honey Glazed Carrots

Recipe courtesy of Ina Garten

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Light Carrot-Ginger Dressing

Recipe courtesy of Food Network Kitchen

Carrot and Almond Couscous

Recipe courtesy of Danny Boome

Browse Reviews By Keyword