Recipe

Spicy Vegetable Couscous Recipe

Add Step-by-Step Photos	Absinthebride / All my dishes 2 years, 4 months ago My mom was asking about couscous, so I thought I'd serve up some. I added too much couscous (as you can see in the picture) for the amount of vegetables I had, but it turned out wonderfully. I adjusted the recipe accordingly, so if you follow it it won't happen to you!... More Prep:20m Cook:25m Servings:8	Absinthebri
	vegetables moroccan couscous

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Ingredients

2 tablespoons olive oil

2 tablespoons butter

2 cups of diced yellow squash

2 cups of diced zucchini

1 diced red onion

1 diced yellow onion

3 sliced stalks of green onion

1 can black olives

about 10 large green olives, minced

1 tablespoon minced banana pepper

2 cups golden raisins

2 cups sliced mushrooms

3 cloves of garlic, minced or pressed

1 teaspoon ground cumin

1 teaspoon red curry powder

1 teaspoon paprika

1 teaspoon coarse salt

1 teaspoon pepper

3 cups of cooked couscous

chicken stock or broth

Directions

It is best to prep all your vegetables and then make the couscous, then cook the vegetables.

In a large skillet or wok or dutch oven, heat your oil and butter and add spices and garlic, whisking them together till blended, then add all three onions, letting them cook until yellow onions are translucent. Add some chicken stock or broth once onions are underway. You have to eyeball it for the amount of couscous and ingredients you end up having, I probably used a cup or a cup and a half.

Add vegetables, olives, and raisins, and stir and cook until vegetables are almost done.

Add coucous and cook for about five more minutes, letting the couscous absorb some of the oil and butter and stock.

I served this with flat bread I heated and browned in the skillet with butter spray.

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