Quick Moroccan Vegetable Couscous Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Sliced almonds,
1 cup: Dry white wine,
1 tbsp: Olive oil,
1/3 cup: Golden raisins,
3 cup: Mixed cut-up vegetables,
3/4 cup: Canned vegetable broth,
, (such as red onion, carrots,
1: 5-7 oz box,
Zucchini, and cauliflower)
Couscous and lentil mix,
1 1/2 tsp: Ground cumin,
Or other couscous blend,
1 1/2 tsp: Ground coriander,
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
Source from luhu.jp
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
Source from luhu.jp