Mediterranean Couscous with Moroccan Vegetables

Mediterranean Couscous with Moroccan Vegetables

Mediterranean Couscous with Moroccan Vegetables

Mediterranean Couscous with Moroccan Vegetables

Mediterranean Couscous with Moroccan Vegetables

Course Appetizer

Ingredients
  

  • 2 tsp extra extra virgin olive oil
  • 1 small brown onion, halved & thinlysliced
  • 2 cups peeled pumpkin, 2cm cube-cut
  • 1 medium peeled potato, 2cmcube-cut
  • cups peeled eggplant, 2cm cube-cut
  • ¾ tsp flaked salt
  • ½ tsp freshly ground black pepper
  • 3 cooker cups pearl (also known asIsraeli or Mediterranean) couscous
  • cups low-salt chicken stock
  • 1 whole cinnamon stick
  • ½ tsp ground cumin
  • ½ tsp finely grated lemon rind
  • ½ cup dried apricots, chopped
  • ½ cup chopped fresh coriander leaves

Instructions
 

  • Put the oil in the cooking pot of the ricecooker. Select the Sauté function and pressStart/Stop. Once oil is hot, about 2 minutes,add the onion. Sauté until softened, about 2minutes. Add the remaining vegetables with apinch each of the salt and pepper. Cook untilpumpkin and potatoes are just tender, about 4to 5 minutes.
  • Press Start/Stop and add the couscous, , stock,cinnamon stick, remaining salt and pepper,cumin, and rind. Close the lid of the cooker.Select the Small Grains function and pressStart/Stop.
  • Once the audible tone has sounded to indicatethe end of cooking, open the lid and removethe cinnamon stick. Stir in the apricots andcoriander. Serve.
Keyword cuisinart, Mediterranean Couscous with Moroccan Vegetables
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