Quick Moroccan Vegetable Couscous
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 1 cup dry white wine
- 1 1/2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1/3 cup golden raisins
- 1/3 cup sliced almonds
- 1 1/2 teaspoons ground coriander
- Carbohydrate 112 g(37%)
- Fat 16 g(25%)
- Fiber 13 g(53%)
- Protein 20 g(40%)
- Saturated Fat 2 g(9%)
- Sodium 437 mg(18%)
- Calories 746
Preparation Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper. Meanwhile, prepare couscous according to package directions. Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.
Preparation Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper. Meanwhile, prepare couscous according to package directions. Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.
