Ingredients
-
2 1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/2
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
2
-
1/2
-
-
3
Directions
Couscous With Seven Vegetables, The key to creating this classic dish is to use an assortment of vegetables In Morocco, seven is a lucky number, but you can use as many or as few as you have on hand From Clean Eating Magazine – November 2010, The key to creating this classic dish is to use an assortment of vegetables In Morocco, seven is a lucky number, but you can use as many or as few as you have on hand From Clean Eating Magazine – November 2010
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Steps
|
1
Done
|
Heat Chicken Stock in a Pot Over Medium Heat. Add Cumin, Paprika, Black Pepper, Cinnamon and Turmeric and Simmer Together For 2 Minutes. |
|
2
Done
|
Add Onion, Carrots, Turnips, Red Pepper, Peas and Zucchini and Simmer 5 to 7 Minutes or Until Vegetables Are Softened. Turn Heat to High and Bring to Boil. Stir in Couscous. Cover and Remove from Heat. Let Stand For 5 Minutes. Uncover and Fluff With a Fork. Season With Salt and Sprinkle With Coriander. |
