10 May SPICED COUSCOUS WITH VEGETABLES
2 cups whole-wheat couscous or 1-1/2 cup brown rice
1/2 tsp fresh ground pepper
4 tbsp olive oil
1 tsp sea salt
2 carrots, rinsed and cut into 1/4-inch pieces
1 red onion, cut into 1/4-inch pieces
1 zucchini, cut into 1/4-inch pieces
3 ripe medium tomatoes, cut into 1/4-inch pieces
1 tbsp ground cumin
2 tbsp curry powder
2 tbsp paprika
1/2 cup pine nuts (pignoli), toasted
1/2 cup loosely packed fresh parsley leaves. Chopped
1/2 cup pitted prunes, cut into slivers
– Prepare couscous or brown rice as label directs.
– Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add carrots and onion; cook 5 minutes, stirring occasionally. Add zucchini and cook until vegetables are tender, about 5 minutes longer. Stir in tomatoes, cumin, curry, paprika and salt; cook 2 minutes.
– Stir vegetable mixture into couscous or brown rice; sprinkle with pine nuts, prunes and parsley.