Recipe: Vegetable Couscous (with carrot, peppers, zucchini, raisins and spices)

VEGETABLE COUSCOUS

2 tablespoons olive oil
1 large onion, cut into chunks
1 large red bell pepper, cut into chunks
4 carrots, peeled, cut into 1/2-inch-thick rounds
2 zucchini, quartered lengthwise, cut into 1-inch pieces
2 1/4 cups chicken broth
1 cup golden raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
Salt and ground black pepper to taste
1 1/2 cups uncooked couscous (about 9 ounces)

Heat oil in a large, heavy saucepan over medium heat. Add onion and saute 5 minutes.

Add bell pepper and carrots; cook 5 minutes.

Add zucchini and cook 5 minutes, stirring occasionally.

Add broth, raisins, cinnamon and turmeric. Season with salt and pepper. Bring to boil. Mix in couscous. Cover, remove from heat and let stand 10 minutes. Fluff couscous with fork and serve.

Makes 6 servings
Source: Bon Appetit magazine, February 1992