Vegetable Couscous Pilaf
- TOTAL TIME: 40 MIN
- SERVINGS: 4
This Moroccan-style pilaf is loaded with vegetables and gets its complex flavor from cumin, caraway and almonds.
- 1/4 cup extra-virgin olive oil
- 1 medium carrot, thinly sliced
- 1 medium parsnip, thinly sliced
- 1 medium yellow squash, cut into 3/4-inch pieces
- 1 medium zucchini, cut into 3/4-inch pieces
- 1 medium onion, finely diced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon caraway seeds
- 1 1/2 cups couscous
- 2 1/4 cups chicken stock or low-sodium broth
- 1/2 cup diced dried apricots
- 1/2 cup salted roasted almonds, coarsely chopped
- 1/4 cup chopped cilantro
- In a large, deep skillet, heat the olive oil. Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes. Add the yellow squash, zucchini, onion and garlic and season with salt and pepper. Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes. Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant. Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes. Stir in the stock and apricots and season with salt and pepper. Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes. Fluff with a fork, stir in the almonds and cilantro and serve.
Citrusy Sauvignon Blanc.
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Congratulations to Mei Lin, winner of Top Chef Season 12.