Rachael Ray’s Vegetable Couscous

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 bay leaf
• 1 medium onion, chopped
• 1/2 medium zucchini, diced
• 1 small yellow squash, chopped
• salt
• fresh ground black pepper
• 1/2 cup canned pumpkin
• 4 cups chicken broth or 4 cups vegetable broth
• 1 1/2 teaspoons ground cumin
• 1 teaspoon coriander seed
• 2 1/4 cups couscous
• 1 vine-ripe tomato, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh flat leaf parsley
• mediterranean flat bread

Recipe

• 1 place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
• 2 saute and stir frequently for 7-8 minutes.
• 3 add in pumpkin and broth; stir to combine.
• 4 add in cumin and coriander; bring broth to a boil.
• 5 stir in couscous; cover and remove from heat.
• 6 let stand 5 minutes, then remove lid and fluff couscous using a fork.
• 7 remove bay leaf and add in chopped tomato, cilantro, and parsley.
• 8 toss mixture and transfer to a serving platter.
• 9 serve with warm mediterranean flat breads.