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Categories:
oil thin zucchini onion garlic ground cumin paprika carroway seeds couscous chicken broth apricots almonds cilantro
Viewed: 41 - Published at: 7 years agoIngredients
- 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
Method
- 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
