Marrakesh Couscous
photo by CaliforniaJan
- Ready In:
- 1hr 18mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
- 2 cups quick cooking couscous
- 1⁄2 cup dried currants or 1/2 cup raisins
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 large red bell pepper, cut into 1/4 inch dice
- 2 zucchini, chopped
- 1 carrot, shredded
- 1 hot chili pepper, minced
- 4 scallions, minced
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon turmeric
- salt
- fresh ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh parsley
directions
- 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.
- 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.
- Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
- Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
- Remove from heat and stir in the parsley; taste to adjust seasonings.
- Serve hot, cold, or at room temperature.
- *Can add a can of drained chickpeas for protein.
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