Couscous Pilaf: An Adventure With Vegetables, Minus The Caraway Recipe

• 1/4 cup extra-virgin olive oil
• 1 carrot, thinly sliced
• 1 parsnip, thinly sliced
• 1 yellow squash, cut into 3/4 inch chunks
• 1 zucchini, cut into 3/4 inch chunks
• 1 onion, finely diced
• 1 garlic clove, minced
• Salt and pepper
• 1 1/2 teaspoons cumin
• 1/2 teaspoon smoked paprika
• 1/4 caraway seeds (optional, as I discovered)
• 1 1/2 cups couscous
• 2 1/4 cups low-sodium chicken stock
• 1/2 cup dried apricots, diced
• 1/2 cup roasted salted almonds, chopped
• 1/4 cup chopped fresh cilantro
• Plain yogurt, for serving

1. In a large pot or deep skillet, heat the oil. Add the carrot and parsnip and cook over high heat for five minutes, until the vegetables are lightly browned in spots. Add the yellow squash, zucchini, onion, and garlic and season with salt and pepper. Cook for five minutes, until vegetables are crisp-tender. Stir in the cumin, paprika, and caraway (if using) and stir until fragrant. Add the couscous and stir until lightly toasted, about two minutes. Pour in the stock, add the apricots, and season again with salt and pepper. Remove from heat, cover, and let stand for five minutes or until the liquid is absorbed. Fluff with a fork and stir in the almonds and cilantro. Serve with the yogurt on the side.

extravirgin olive oil, carrot, parsnip, yellow squash, zucchini, onion, garlic, salt, cumin, paprika, caraway seeds, couscous, chicken, dried apricots, almonds, fresh cilantro, yogurt

Taken from www.seriouseats.com/recipes/2008/03/couscous-pilaf-an-adventure-with-vegetables-recipe.html (may not work)