Name: Quick Moroccan Vegetable Couscous
Yield: 2 Servings; Can be doubled
Ingredients: 1/3 cup sliced almonds; 1 tablespoon olive oil; 3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower); 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 cup dry white wine; 1/3 cup golden raisins; 3/4 cup canned vegetable broth; 1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

Recipe information

Yield
2 Servings; Can be doubled

Ingredients

1/3 cup sliced almonds

1 tablespoon olive oil

3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 cup dry white wine

1/3 cup golden raisins

3/4 cup canned vegetable broth

1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Preparation

Step 1
Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Step 2
Meanwhile, prepare couscous according to package directions.
Step 3
Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes