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Moroccan Lucky Seven Vegetable Inspired Couscous

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“Before I moved to San Antonio, I used to buy this fabulous "Lucky Seven Vegetable Couscous", but can't find it here. Desperate for the flavor, I tried without success to find the recipe on the web. After some browsing, I took some of the listed ingredients from various recipes I found & came up with this. My family LOVED it! You could add some cooked cubed chicken to this to make a one-dish meal. You can also add more vegetables such as sweet red peppers or squash, and use vegetable broth instead of chicken for a vegetarian dish.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
  2. Transfer to bowl& set aside.
  3. Add OLIVE OIL to skillet& increase heat to MED-HIGH.
  4. Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
  5. Add WINE& CRANBERRIES/CURRANTS.
  6. Boil until wine is reduced by half, about 3 minutes.
  7. Add BROTH& PEAS (it helps if you COOK the frozen peas first)
  8. Partially cover skillet, simmer until veggies are tender, about 6 minutes.
  9. Season to taste with salt& pepper, if desired.
  10. Stir in COUSCOUS.
  11. Cover and remove from heat.
  12. Let stand (covered) for 7 minutes.
  13. Stir in ALLSPICE& ALMONDS right before serving.
  14. Fluff with fork& serve.

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