Vegetable Couscous

• 2 tablespoon extra-virgin olive oil
• 1 bay leaf, fresh or dried
• 1 medium onion, chopped
• 1/4 zucchini, diced
• 1/4 yellow squash, diced
• Salt and pepper
• 1/2 cup canned pumpkin
• 4 cups chicken or vegetable broth
• 1 1/2 teaspoons ground cumin, half a palm full
• 1 teaspoon coriander seeds, 1 /3 palm full
• 2 1/4 cups couscous
• 1 vine ripe plum tomato, seeded and finely chopped
• 2 tablespoons each chopped cilantro and flat-leaf parsley
• Mediterranean flat bread, for passing

1. Heat a large sauce pot over medium high heat.
2. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper.
3. Saute, stirring frequently, 7 or 8 minutes.
4. Add pumpkin and broth to the pan and stir to combine.
5. Add cumin and coriander.
6. Bring broth to a boil.
7. Add couscous to the broth, stir, cover and remove from heat.
8. Let stand 5 minutes.
9. Remove lid from the pot and fluff couscous with a fork.
10. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter.
11. Serve with warm Mediterranean flat breads.

extravirgin olive oil, bay leaf, onion, zucchini, yellow squash, salt, pumpkin, chicken, ground cumin, coriander seeds, couscous, tomato, cilantro, mediterranean flat bread

Taken from www.foodnetwork.com/recipes/rachael-ray/vegetable-couscous-recipe.html (may not work)