Ingredients

• Ingredients
  1. 1/4 cup extra-virgin olive oil
  2. 1 medium carrot, thinly sliced
  3. 1 medium parsnip, thinly sliced
  4. 1 medium yellow squash, cut into 3/4-inch pieces
  5. 1 medium zucchini, cut into 3/4-inch pieces
  6. 1 medium onion, finely diced
  7. 1 garlic clove, minced
  8. Salt and freshly ground pepper
  9. 1 1/2 teaspoons ground cumin
  10. 1/2 teaspoon smoked paprika
  11. 1/4 teaspoon caraway seeds
  12. 1 1/2 cups couscous
  13. 2 1/4 cups chicken stock or low-sodium broth
  14. 1/2 cup diced dried apricots
  15. 1/2 cup salted roasted almonds, coarsely chopped
  16. 1/4 cup chopped cilantro

Directions

1. 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.

Serve With

Plain yogurt.