| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 entree servings |
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 bay leaf, fresh or dried
- 1 medium onion, chopped
- 1/4 zucchini, diced
- 1/4 yellow squash, diced
- Salt and pepper
- 1/2 cup canned pumpkin
- 4 cups chicken or vegetable broth
- 1 1/2 teaspoons ground cumin, half a palm full
- 1 teaspoon coriander seeds, 1 /3 palm full
- 2 1/4 cups couscous
- 1 vine ripe plum tomato, seeded and finely chopped
- 2 tablespoons each chopped cilantro and flat-leaf parsley
- Mediterranean flat bread, for passing
Instructions
- Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 474 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 1043 mg |
Reviews
One of my first Rachel Ray recipes and it still is one of my favorites.
Like many of Rachael Ray’s offerings, this one has potential but needs some fine tuning. I doubled the amount of spices and substituted ground coriander for the seeds since I don’t care for the texture of biting into the whole seeds. Added some minced garlic at the same time as the onions. Scaled back the broth to 3 cups and up the pumpkin to 1 cup. Tossed in a can of chickpeas at the same time as the broth. Lastly, I find that a half batch makes 4 good-sized servings. A full batch would be enough to feed a football team.
With these changes, this dish has become one of my favorites. Full of flavor and comforting on a cold winter night without being oppressively heavy.
I think I’ve made this recipe a hundred times and it keeps getting better! I do replace the coriander seeds with ground coriander because I wanted the flavor all the way through the cous cous instead of just popping up every now and then. I’ve experimented with different vegetables and it is always tasty!
This had very little flavor compared to other spices I’ve used when cooking couscous. It was good when mixed with a bit of the juices from the chickpeas (the garlic oil with remnants of the greens), but too plain on its own. I might do it again if I really added a lot more vegetables instead of the small amounts called for in the recipe, or with a really flavorful main dish.
I didn’t care so much for this recipe. It called for coriander seeds- I would use ground coriander if I made it again.
This goes so well with the Moroccan lamb chops that I’d never make one without the other. It makes more than 4 servings though, so prepare for leftovers. Not sure what to do with the leftover pumpkin (not enough for a pie).
The flavor of this is excellent. The recipes says it makes 4 entree servings – byt really more like about 8. So despite that fact that it tasted great, I had to freeze half.
My husband saw this menu done on TV and wanted to try it. We did, and my husband thought it was good enough for company, which is his highest praise.
I just saw the recipe on the show here in Canada and it looked so good, I decided to make it for lunch, since I had most of the ingredients on hand. I absolutely loved it. Definitely a keeper!