Moroccan Vegetable Couscous

(Adapted from Bon Appétit, January 1996)

 

1/3 cup sliced almonds

1 ˝ teaspoons ground coriander

1 tablespoon olive oil

1 cup dry white wine

3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)

1/3 cup golden raisins

1 ˝ teaspoons ground cumin

3/4 cup vegetable broth

5- to 7-ounces couscous or couscous blend

 

 

Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.  Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.

 

Meanwhile, prepare couscous according to package directions.

 

Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

 

2 Servings; Can be doubled.