Marrakesh Couscous

• 2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
• 2 cups quick cooking couscous
• 1/2 cup dried currants or 1/2 cup raisins
• 2 tablespoons olive oil
• 2 shallots, minced
• 1 large red bell pepper, cut into 1/4 inch dice
• 2 zucchini, chopped
• 1 carrot, shredded
• 1 hot chili pepper, minced
• 4 scallions, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon turmeric
• salt
• fresh ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley

1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
5. Remove from heat and stir in the parsley; taste to adjust seasonings.
6. Serve hot, cold, or at room temperature.
7. *Can add a can of drained chickpeas for protein.

vegetable broth, cooking couscous, currants, olive oil, shallots, red bell pepper, zucchini, carrot, hot chili pepper, scallions, ground coriander, ground cumin, cayenne, turmeric, salt, fresh ground black pepper, lemon juice, parsley

Taken from www.food.com/recipe/marrakesh-couscous-411662 (may not work)