From A Moroccan Feast in the January February 2014 issue
QUICK MOROCCAN VEGETABLE COUSCOUS
1 ⁄ 3
cup sliced almonds
1 tablespoon olive oil
3 cups mixed cut-up vegetables
(such as red onion, carrots, zucchini and cauliflower)
1 1 ⁄ 2 teaspoons ground cumin
1 1 ⁄ 2 teaspoons ground coriander
1 cup dry white wine
1 ⁄ 3 cup golden raisins
3 ⁄ 4 cup canned vegetable broth
1 5- to 7-ounce box couscous and lentil mix or other couscous blend
Place almonds in heavy medium skillet. Stir over medium heat until almonds are
pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.
Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until
vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until
wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; sim-
mer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.
Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle
with almonds and serve.
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