Quick Moroccan Vegetable Couscous

Quick Moroccan Vegetable Couscous

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  • Prep Time


  • Total Time


  • Servings



  • cup sliced almonds

  • 1

    tablespoon olive oil

  • 3

    cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)

  • teaspoons ground cumin

  • teaspoons ground coriander

  • 1

    cup dry white wine

  • cup golden raisins

  • ¾

    cup canned vegetable broth

  • 1

    5- to 7-ounce box couscous and lentil mix or other couscous blend


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.


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