Spicy Garden Couscous

[Guest guest]

Spicy Garden Couscous

 

1 cup dried couscous

3 cups vegetable stock or water, divided

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon finely chopped fresh ginger

4 carrots, cut into coins

pinch hot red pepper flakes

1/8 teaspoon ground coriander

2 zucchini, cut into 1/2-inch rounds

1 red bell pepper, cut into 1/2-inch pieces

 

Put the couscous in a large bowl and add 1 cup of boiling stock or water. Cover

the bowl and let stand for 5 minutes.

Heat oil in a large skillet over medium heat. Add the onions, garlic, and ginger

and cook, stirring, for 1 minute. Add carrots, red pepper flakes, coriander, and

remaining stock. Bring to a boil, reduce heat, cover, and cook 5 minutes. Add

zucchini, cover, and cook 3 minutes. Add red bell pepper, and cook uncovered for

3 minutes.

Fluff couscous with a fork. Pour vegetables and cooking liquid over it, mix, and

serve.

Makes 6 servings.