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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: 30-Minute Passport to Morocco and 30-Minute Passport to Morocco

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 entree servings

Level:: Easy

Ingredients

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

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.

My Private Notes

Name: Vegetable Couscous
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 entree servings
Cuisine: african
Ingredients: 2 tablespoon extra-virgin olive oil; 1 bay leaf, fresh or dried; 1 medium onion, chopped; 1/4 zucchini, diced; 1/4 yellow squash, diced; Salt and pepper; 1/2 cup canned pumpkin; 4 cups chicken or vegetable broth; 1 1/2 teaspoons ground cumin, half a palm full; 1 teaspoon coriander seeds, 1 /3 palm full; 2 1/4 cups couscous; 1 vine ripe plum tomato, seeded and finely chopped; 2 tablespoons each chopped cilantro and flat-leaf parsley; Mediterranean flat bread, for passing