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Moroccan Couscous Pilaf

Updated: 5 days ago


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.





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