Rachael Ray’S Vegetable Couscous

• 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 tomatoes, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh flat leaf parsley
• mediterranean flat bread

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.

extra virgin olive oil, bay leaf, onion, zucchini, yellow squash, salt, fresh ground black pepper, pumpkin, chicken broth, ground cumin, coriander seed, couscous, tomatoes, cilantro, flat leaf parsley, mediterranean flat bread

Taken from www.food.com/recipe/rachael-ray-s-vegetable-couscous-180271 (may not work)