Marrakesh Couscous Recipe

In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy
by ratherbeswimmin'

1¼ hours | 1 hour prep

SERVES 4 -6

* 2 cups vegetable broth or water (broth recommended)
* 2 cups quick cooking couscous
* 1/2 cup dried currant or raisins
* 2 tablespoons olive oil
* 2 shallots, minced
* 1 large red bell pepper, cut into 1/4 inch dice
* 2 zucchini, chopped
* 1 carrot, shredded
* 1 hot chili pepper, minced
* 4 scallions, minced
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 teaspoon turmeric
* salt
* fresh ground black pepper
* 1 tablespoon fresh lemon juice
* 1 tablespoon minced fresh parsley

1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
5. Remove from heat and stir in the parsley; taste to adjust seasonings.
6. Serve hot, cold, or at room temperature.
7. *Can add a can of drained chickpeas for protein.

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