Vegetable Coucous Pilaf

• 1/4 cup oil
• 1 med carrot thin sliced
• 1 med parsnip thin sliced
• 1 med yellow squash 3/4 in pieces
• 1 med zucchini 3/4 in pieces
• 1 med onion finely diced
• 1 garlic clove minced
• 1 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp carroway seeds
• 1 1/2 cups raw couscous
• 2 1/4 cup chicken broth
• 1/2 cup diced dried apricots
• 1/2 cup almonds chopped
• 1/4 cup chopped cilantro

1. In large deep skillet heat oil. Add carrot and parsnip. Cook over high-heat, stir frequently until light brown and crisp and tender, 5 min. Add yellow squash, zucchini, onion, garlic, season w/ salt and pepper. Cook stirring often till lightly browned in spots, 5 min. Stir in cumin, paprika, carraway seeds and cook stirring frequently until lightly toasted, about 2 min. Stir in stock and apricots and season with salt and pepper. Let stand off heat until couscous is tender and liquid absorbed, 5 min

oil, thin, zucchini, onion, garlic, ground cumin, paprika, carroway seeds, couscous, chicken broth, apricots, almonds, cilantro

Taken from www.epicurious.com/recipes/member/views/vegetable-coucous-pilaf-50178989 (may not work)