Marrakesh Couscous

Total Time: 1 hr 18 mins Preparation Time: 1 hr Cook Time: 18 mins

Ingredients

• Servings: 4
• 2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
• 2 cups quick cooking couscous
• 1/2 cup dried currants or 1/2 cup raisins
• 2 tablespoons olive oil
• 2 shallots, minced
• 1 large red bell pepper, cut into 1/4 inch dice
• 2 zucchini, chopped
• 1 carrot, shredded
• 1 hot chili pepper, minced
• 4 scallions, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon turmeric
• salt
• fresh ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley

Recipe

• 1 bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
• 2 heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
• 3 increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
• 4 add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
• 5 remove from heat and stir in the parsley; taste to adjust seasonings.
• 6 serve hot, cold, or at room temperature.
• 7 *can add a can of drained chickpeas for protein.