Vegetable Couscous Pilaf
- 14 cup extra virgin olive oil (less if possible)
- 1 medium carrot, thinly sliced
- 1 medium parsnip, thinly sliced
- 1 medium yellow squash, cut into 3/4-inch pieces
- 1 medium zucchini, cut into 3/4-inch pieces
- 1 medium onion, finely diced
- 1 garlic clove, minced
- salt & freshly ground black pepper
- 1 12 teaspoons ground cumin
- 12 teaspoon smoked paprika
- 14 teaspoon caraway seed
- 1 12 cups tri-colored couscous or 1 12 cups regular couscous
- 2 14 cups low sodium vegetable broth
- 12 cup diced dried apricot
- 12 cup salted roasted almonds, coarsely chopped
- 14 cup chopped cilantro
- plain yogurt, for serving
- In a large, deep skillet, heat the olive oil.
- Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
- Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
- Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
- Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
- Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
- Stir in the stock and apricots and season with salt and pepper.
- Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
- Fluff with a fork, stir in the almonds and cilantro and serve.
- Serve with plain yogurt & a citrusy Sauvignon Blanc.
extra virgin olive oil, carrot, parsnip, yellow squash, zucchini, onion, garlic, salt, ground cumin, paprika, caraway, couscous, vegetable broth, apricot, almonds, cilantro, yogurt
Taken from www.food.com/recipe/vegetable-couscous-pilaf-320923 (may not work)