Quick moroccan vegetable couscous
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sliced almonds |
| 1 | tablespoon | Olive oil |
| 3 | cups | Mixed cut-up vegetables |
| (such as red onion, carrots, | ||
| Zucchini, and cauliflower) | ||
| 1½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Ground coriander |
| 1 | cup | Dry white wine |
| ⅓ | cup | Golden raisins |
| ¾ | cup | Canned vegetable broth |
| 1 | 5-7 oz box | |
| Couscous and lentil mix | ||
| Or other couscous blend | ||
Directions
Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 min. Transfer almonds to bowl. Add oil to same skillet. Increase heat to medium-high. Add vegetables, cumin and coriander; saute until vegetables just begin to soften, about 3 min. Add wine and raisins. Boil until wine is reduced by half, about 3 min. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 min. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.
Mound couscous on platter. Spoon vegetable topping and juices over.
Sprinkle with almonds and serve.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95