Ingredients
-
2
-
2
-
1/2
-
2
-
2
-
1
-
2
-
1
-
1
-
4
-
1
-
1/2
-
1/4
-
1/4
-
Directions
Marrakesh Couscous, In ‘Vegan Fire and Spice’ by Robin Robertson; mildly spicy, This is a fantastic couscous, full of great veggies and good spices I’ll definitely make it again I served it with Recipe #479326
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Increase Heat to Med-High and Cook Until Vegetables Begin to Soften, Stirring Often, About 5 Minutes. |
|
4
Done
|
Add the Couscous Mixture and Lemon Juice; Cook Until Heated Through, About 3 Minutes. |
|
5
Done
|
Remove from Heat and Stir in the Parsley; Taste to Adjust Seasonings. |
|
6
Done
|
Serve Hot, Cold, or at Room Temperature. |
|
7
Done
|
*can Add a Can of Drained Chickpeas For Protein. |
