Vegetable Couscous
Recipe courtesy of
Rachael Ray
Show:
30 Minute Meals
Episodes:
30-Minute Passport to Morocco
and
30-Minute Passport to Morocco
- Total:
- 25 min
- Prep:
- 10 min
- Cook:
- 15 min
- Yield:
- 4 entree servings
- Level:
- Easy
Ingredients
Directions
Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.
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