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recipe: vegetable couscous

2 tblsp 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 tsp cumin
1 tsp coriander
2-1/4 cups couscous
1 plum tomato, seeded and chopped
2 tblsp cilantro, chopped
2 tblsp parsley
flat bread

Pre-cut and measure ingredients—since there are so many, it’ll help things go smoothly the rest of the way. Next, pre-heat a large pot over medium-high heat. Add oil, bay leaf, onion, zucchini, yellow squash and salt and pepper. Saute 7 or 8 minutes, stir frequently.

Add pumpkin, chicken broth, cumin and coriander and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork.

Remove the bay leaf, mix in tomato, cilantro, parsley and serve with warm Mediterranean flat breads.

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Reader Comments (1)

I was really excited to try this recipe. Note: This makes A LOT of couscous. It overpowers the vegetables, so I'd recommend cutting down what the recipe calls for by one-third. (Note, you should also cut down the chicken broth if you cut down the couscous.) Also, some peppers might be a nice addition because the flavor is not very powerful. That said, it turned out pretty well and was an easy-to-make recipe. There are only two of us, so we have a lot of leftovers.

November 16, 2010 | Unregistered CommenterAJinPHX

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