Moroccan Couscous Pilaf

SERVES: 6-8

INGREDIENTS

• 3 Tbsp canola oil

• 1 large onion, chopped

• 1 medium carrot, peeled & finely chopped

• 1 medium turnip, peeled & finely chopped

• 1 medium parsnip, peeled & finely chopped

• 1 tsp kosher salt

• 3 garlic cloves, minced

• 1 tsp ground turmeric

• 1 tsp ground cumin

• ½ tsp cinnamon

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• ½ cup frozen peas

• 2 medium Roma tomatoes, cored, seeded, and diced

• 1 - 1 ½ cup stock

• 1 cup uncooked Israeli pearl couscous

• ¼ cup fresh parsley, finely chopped

• ½ lemon, juiced

• Salt & pepper to taste

DIRECTIONS

1. Heat oil in a medium pot over medium-high heat. Add onion, carrot, turnip, parsnip and salt. Sauté until vegetables are soft— 8-10 minutes.

2. Add garlic, turmeric, cumin, cinnamon, black pepper, cayenne pepper, peas, and tomatoes. Sauté, stirring gently, another 30 seconds.

3. Add stock. Stir well, cover, and bring to a boil.

4. Add the couscous, stir, and cover tightly. Lower heat and cook for 6 minutes. Turn off heat and let it sit for 3 minutes covered.

5. Add the parsley and lemon, fluff with a fork, and taste. Adjust seasoning if needed. Serve warm.

Moroccan Couscous Pilaf v2JB.pdf

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