FALL VEGETABLE COUSCOUS

By Admin · October 24, 2011 · Leave a comment

COUSCOUS:            1 (10 oz) box Couscous

                               2 ½ cups Chicken Broth

                               1 T. Butter

In medium saucepan, combine broth and butter;  heat to boiling.  Add couscous and mix well.  Cover and remove from heat.

VEGETABLES:         1 T. Olive Oil                                        ½ Butternut Squash, peeled, seeded & cubed

                               2 cloves Garlic, minced                           1 cup Chicken Broth

                               2 tsp. Ground Cumin                               2 Carrots, peeled & sliced ¼” thick

                               1 tsp. Ground Coriander                          ½ lb. Green Beans, cut into 2” lengths

                               ½ tsp. Ground Ginger                              1 Zucchini, cubed

                               ¾ tsp. crushed Red Pepper Flakes            1 large Red Bell Pepper, cubed

In large pan, heat oil over medium heat.  Add garlic, cumin, coriander, ginger and pepper flakes;  mix well.  Add squash and chicken broth and combine.  Cover and cook 3 minutes.  Add carrots, green beans, zucchini and red bell pepper.  Cook 5 to 6 minutes more, stirring once.

To serve, pile veggie mixture in the middle of a platter and scoop couscous around the edges.  Serve with a slotted spoon, with the strained juice from the veggies on the side.