| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Instant couscous |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Olive oil |
| 1 |
|
Red onion; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
ts |
Cumin |
| 2 |
|
Zucchini; cut into 1/4-inch |
|
|
; dice |
| 2 |
lg |
Carrots; cut into 1/4-inch |
|
|
; dice |
| 1/2 |
c |
Peas; fresh or frozen, |
|
|
; thawed |
|
|
Salt and freshly ground pepper |
| 4 |
|
Plum tomatoes; seeded and cut into |
|
|
; 1/4-inch dice |
| 1/4 |
c |
Flat-leaf parsley; finely chopped |
INSTRUCTIONS
Bring the stock to a boil in a medium saucepan. Add the couscous,
remove from the heat and cover tightly. Let sit for 5 minutes and
fluff with a fork.
Heat the oil in a large skillet over medium heat, add the onions and
garlic and saut. until soft. Add the cumin and cook for 2 minutes.
Add the zucchini and carrots and cook until almost tender. Add the
peas and cook for 2 minutes; add the tomatoes and remove from the
heat. Season with salt and pepper to taste. Place the couscous into a
large bowl and fold in the vegetable mixture and parsley.
Lightly grease a ring mold with neutral oil such as canola or a light
olive oil. Pack the mold, gently banging to release air pockets.
Place serving platter over mold and invert.
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