Ingredients
1/4 cup oil
1 med carrot thin sliced
1 med parsnip thin sliced
1 med yellow squash 3/4 in pieces
1 med zucchini 3/4 in pieces
1 med onion finely diced
1 garlic clove minced
1 1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp carroway seeds
1 1/2 cups raw couscous
2 1/4 cup chicken broth
1/2 cup diced dried apricots
1/2 cup almonds chopped
1/4 cup chopped cilantro
Preparation
In large deep skillet heat oil. Add carrot and parsnip. Cook over high-heat, stir frequently until light brown and crisp and tender, 5 min. Add yellow squash, zucchini, onion, garlic, season w/ salt and pepper. Cook stirring often till lightly browned in spots, 5 min. Stir in cumin, paprika, carraway seeds and cook stirring frequently until lightly toasted, about 2 min. Stir in stock and apricots and season with salt and pepper. Let stand off heat until couscous is tender and liquid absorbed, 5 min
