This Moroccan-style pilaf is loaded with vegetables and gets its complex flavor from cumin, caraway and almonds.
More One-Pot Meals
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
How to Make It
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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