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 |
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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.