Moroccan Couscous Pilaf


SERVES: 2


INGREDIENTS

  • 2 Tbsp canola oil

  • 1 small onion, chopped

  • 1 small carrot, peel & finely chopped

  • 1 small turnip, peeled & finely chopped

  • ¼ tsp kosher salt

  • 2 garlic cloves, minced

  • ¼ tsp ground coriander

  • ¼ tsp ground turmeric

  • ¼ tsp ground cumin

  • 1 pinch cinnamon

  • ¼ tsp black pepper

  • 1 pinch cayenne pepper

  • ¾ - 1 cup chicken or vegetable stock

  • ½ cup whole wheat couscous

  • ¼ cup frozen peas

  • 1 medium Roma tomato, cored, de-seeded & diced

  • ¼ cup fresh parsley, finely chopped

  • 1 Tbsp lemon juice

  • Salt & pepper to taste



DIRECTIONS

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

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

  3. Add vegetable 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 and adjust seasoning. Serve warm.


Moroccan Couscous Pilaf
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