Moroccan Couscous Pilaf

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* Exported from MasterCook *

 

Moroccan Couscous Pilaf

 

Recipe By : The Taste for Living World Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Grains

Middle Eastern

 

Amount Measure Ingredient -- Preparation Method

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1 cup diced butternut squash -- diced

olive oil spray

1 red bell pepper -- diced

1 small yellow onion -- diced

1 teaspoon sea salt

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika

1/4 teaspoon granulated garlic

1 pinch cayenne pepper

1 cup couscous

PREFERABLY whole-wheat couscous

2 cups boiling water

1 can chickpeas -- rinsed and drained

SIZE OF CAN - 15 ounces

2 tablespoons chopped Italian parsley -- chopped

 

Place squash in a vegetable steaming basket over boiling water. Cover and steam

until tender, about 5 minutes. Set aside.

 

Spray a large saucepan with cooking spray and set the pan over medium heat. Add

bell peppers and onions and cook, stirring, for 3 minutes. Add salt, cumin,

ginger, cinnamon, paprika, granulated garlic and cayenne and stir to coat the

vegetables with the spices. Add couscous and cook for 2 minutes. Remove the

pan from the heat.

 

Add boiling water to the pan. Cover and set aside for 7 minutes to steam.

Fluff gently with a fork and add steamed squash, chickpeas and parsley. Toss

to mix. Serve warm.

 

*AUTHOR'S NOTES*

Whole wheat couscous is a terrific convenience food. You only need add boiling

water or broth and set it aside to plump. This pilaf is hearty enough to serve

as a main course or a substantial side dish.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Taste for Living

website, and is a featured recipe in " The Taste for Living World Cookbook " by

Beth Ginsberg and Mike Milken.