This recipe is featured in our January/February 2014 Food + Entertaining article, Moroccan Feast.
Quick Moroccan Vegetable CouscousCourse: Sides
1⁄3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cut-up vegetables (such as red onion, carrots, zucchini and cauliflower)
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1 cup dry white wine
1⁄3 cup golden raisins”
3⁄4 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.
- Recipe by Bon Appétit