Vegetable Couscous Pilaf Recipe

Name: Vegetable Couscous Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil (less if possible); 1 medium carrot, thinly sliced; 1 medium parsnip, thinly sliced; 1 medium yellow squash, cut into 3/4-inch pieces; 1 medium zucchini, cut into 3/4-inch pieces; 1 medium onion, finely diced; 1 garlic clove, minced; salt & freshly ground black pepper; 1 ½ teaspoons ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon caraway seed; 1 ½ cups tri-colored couscous or 1 ½ cups regular couscous; 2 ¼ cups low sodium vegetable broth; ½ cup diced dried apricot; ½ cup salted roasted almonds, coarsely chopped; ¼ cup chopped cilantro; plain yogurt, for serving

Servings: persons

¼ cup extra virgin olive oil (less if possible)
1 medium carrot, thinly sliced
1 medium parsnip, thinly sliced
1 medium yellow squash, cut into 3/4-inch pieces
1 medium zucchini, cut into 3/4-inch pieces
1 medium onion, finely diced
1 garlic clove, minced
salt & freshly ground black pepper
1 ½ teaspoons ground cumin
½ teaspoon smoked paprika
¼ teaspoon caraway seed
1 ½ cups tri-colored couscous or 1 ½ cups regular couscous
2 ¼ cups low sodium vegetable broth
½ cup diced dried apricot
½ cup salted roasted almonds, coarsely chopped
¼ cup chopped cilantro
plain yogurt, for serving

1
In a large, deep skillet, heat the olive oil.
2
Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.
3
Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.
4
Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.
5
Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.
6
Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.
7
Stir in the stock and apricots and season with salt and pepper.
8
Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.
9
Fluff with a fork, stir in the almonds and cilantro and serve.
10
Serve with plain yogurt & a citrusy Sauvignon Blanc.

313

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ¼ cup extra virgin olive oil (less if possible), 1 medium carrot, thinly sliced, 1 medium parsnip, thinly sliced, 1 medium yellow squash, cut into 3/4-inch pieces, and more.

Yes, Vegetable Couscous Pilaf 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.

Vegetable Couscous Pilaf

How did you like this recipe?

Frequently Asked Questions