Couscous Diet: The Best Couscous Recipes Online

This Moroccan dish can serve as a complete meal.

TOTAL TIME: 25 minutes
NUMBER OF SERVINGS: 8

INGREDIENTS:
2 tablespoons olive or canola oil
3 stalks celery, diced
3 carrots, diced
1 zucchini, sliced
1 yellow squash, sliced
1/4 cup shredded fresh basil or 1 tablespoon dried
1/8 teaspoon each salt and pepper
Hot red pepper sauce
1 1/2 cups couscous
2 cups vegetable or chicken stock

DIRECTIONS:
1. In a large saucepan, heat the oil. Add the celery and carrots and sauté, stirring, until softened but not browned, about 7 minutes.

2. Add the zucchini and squash and cook, stirring, until slightly softened, about 2 to 4 minutes longer. Add the basil with the salt, pepper, and a few dashes of hot red pepper sauce and toss to mix.

3. Add the couscous to the saucepan and, with a wooden spoon, gently mix with the vegetables to coat the couscous grains well.

4. Pour the stock into the saucepan and gently mix. Bring the stock to a boil, then cover the saucepan and remove from the heat.

5. Allow the couscous to stand until the couscous grains are tender and all the liquid is absorbed, about 5 minutes. With a fork, lightly fluff up the couscous to separate the grains.
Source 

You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.