Rachael Ray’S Vegetable Couscous Recipe

Name: Rachael Ray’S Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 bay leaf; 1 medium onion, chopped; 1/2 medium zucchini, diced; 1 small yellow squash, chopped; salt; fresh ground black pepper; 1/2 cup canned pumpkin; 4 cups chicken broth or 4 cups vegetable broth; 1 1/2 teaspoons ground cumin; 1 teaspoon coriander seed; 2 1/4 cups couscous; 1 vine-ripe tomatoes, seeded and finely chopped; 2 tablespoons chopped cilantro; 2 tablespoons chopped fresh flat leaf parsley; mediterranean flat bread

Servings: persons

2 tablespoons extra virgin olive oil
1 bay leaf
1 medium onion, chopped
1/2 medium zucchini, diced
1 small yellow squash, chopped
salt
fresh ground black pepper
1/2 cup canned pumpkin
4 cups chicken broth or 4 cups vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon coriander seed
2 1/4 cups couscous
1 vine-ripe tomatoes, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons chopped fresh flat leaf parsley
mediterranean flat bread

1
Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
2
Saute and stir frequently for 7-8 minutes.
3
Add in pumpkin and broth; stir to combine.
4
Add in cumin and coriander; bring broth to a boil.
5
Stir in couscous; cover and remove from heat.
6
Let stand 5 minutes, then remove lid and fluff couscous using a fork.
7
Remove bay leaf and add in chopped tomato, cilantro, and parsley.
8
Toss mixture and transfer to a serving platter.
9
Serve with warm Mediterranean flat breads.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 bay leaf, 1 medium onion, chopped, 1/2 medium zucchini, diced, and more.

Yes, Rachael Ray’S Vegetable Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray’S Vegetable Couscous

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