Quick moroccan vegetable couscous

Yield: 2 servings

Measure Ingredient
⅓ cup Sliced almonds
1 tablespoon Olive oil
3 cups Mixed cut-up vegetables
\N \N (such as red onion, carrots,
\N \N 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 \N 5-7 oz box
\N \N Couscous and lentil mix
\N \N Or other couscous blend

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

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