“In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy”
READY IN:
1hr 18mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
  2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
  3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
  4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
  5. Remove from heat and stir in the parsley; taste to adjust seasonings.
  6. Serve hot, cold, or at room temperature.
  7. *Can add a can of drained chickpeas for protein.

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