Vegetable Couscous

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1		Fresh or dried bay leaf
1		Onion - chopped (medium)
1/4		Zucchini - diced
1/4		Yellow squash - diced
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Canned pumpkin
4 cups	948ml	Chicken or vegetable broth
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Coriander seeds
2 1/4 cups	533ml	Couscous
1		Vine ripe plum tomato - seeded, and
		Finely chopped
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Chopped flat-leaf parsley
		Mediterranean flat bread - for passing

Recipe Instructions

Heat a large sauce pot over medium-high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes.

Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes.

Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

This recipe yields 4 entree servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B72) - from the TV FOOD NETWORK

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