Rachael Ray’s Vegetable Couscous

Prep Time: 30 Minutes

Cook Time: 13 Minutes

Ready In: 43 Minutes

Servings: 4

Perfect for a Moroccan menu.

Ingredients:

2 tablespoons extra virgin olive oil

1 bay leaf

1 medium onion, chopped

1/2 medium zucchini, diced

1 small yellow squash, chopped

salt

fresh ground black pepper

1/2 cup canned pumpkin

4 cups chicken broth or 4 cups vegetable broth

1 1/2 teaspoons ground cumin

1 teaspoon coriander seed

2 1/4 cups couscous

1 vine-ripe tomato, seeded and finely chopped

2 tablespoons chopped cilantro

2 tablespoons chopped fresh flat leaf parsley

mediterranean flat bread

Directions:

1. Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
2. Saute and stir frequently for 7-8 minutes.
3. Add in pumpkin and broth; stir to combine.
4. Add in cumin and coriander; bring broth to a boil.
5. Stir in couscous; cover and remove from heat.
6. Let stand 5 minutes, then remove lid and fluff couscous using a fork.
7. Remove bay leaf and add in chopped tomato, cilantro, and parsley.
8. Toss mixture and transfer to a serving platter.
9. Serve with warm Mediterranean flat breads.

By RecipeOfHealth.com