Feel free to add some chicken (or sausage would be good) to this dish to make it non-vegetarian. Dave had chicken in his. I got this recipe from epicurious. Here's how I made it:
Ingredients:
1/6 c almonds, chopped
1/2 T EVOO
1-1/2 c mixed cut-up vegetables, such as red onion, carrots, zucchini and cauliflower (I used 1/2 c each of green pepper, zucchini and carrots)
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander (I didn't have this so I left it out)
1/2 c white wine
1/6 c raisins
3/8 c vegetable broth
salt and pepper, to taste
1 c couscous (Casbah Organic Whole Wheat)
Directions:
Toast almonds in the microwave (I do this in a stoneware dish, in 30 second intervals). Heat oil in a skillet over medium-high heat. Add vegetables and spices; saute 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. (I prepared it with vegetable broth.)
Plate the couscous. Spoon vegetable topping and juices on top, and sprinkle with almonds.
Makes 4 servings ( I made it into 3 but that was too much!)
I was just about to comment on the "blandness" comment by Dave...I was going to say "You should add coriander, it makes ALL the difference in Moroccan food, but then i scrolled up to see if there was coriander in this recipe before I opened my mouth...saw it was on the list...but then that you said you had omitted it. That is why it's flavorless. Coriander is VERy strong and is a key ingredient in all Moroccan food.
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