Preparation time
10 minutes
Standing Time: 5 minutes
Ready in
25 minutes
Cooking Time: 10 minutes
Makes
4 servings
Ingredients
- 1-1/2 cups (375 mL) chicken broth
- 2 tbsp (25 mL) olive oil
- 5 dried apricots, thinly sliced
- 2 tbsp (25 mL) fresh Ontario Black Currants
- 1-1/2 cups (375 mL) couscous
- 1 Ontario Onion, chopped
- 2 cloves Ontario Garlic, minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 2 tbsp (25 mL) fresh lemon juice
- 1 Ontario Field Tomato, coarsely chopped
- 2 cups (500 mL) small Ontario Cauliflower Florets
- 2 Ontario Carrots, thinly sliced diagonally
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) each paprika, cinnamon and turmeric
- 1/4 tsp (1 mL) cayenne
- 1 small Ontario Zucchini, thinly sliced
- 2 tbsp (25 mL) finely chopped fresh Ontario Coriander
- Salt
Instructions
In small saucepan, bring broth, and 1 tbsp (15 mL) of the oil to boil. Remove from heat; stir in apricots, currants and couscous. Cover and let stand 5 minutes. Fluff with fork; turn into serving bowl.
Meanwhile, in large skillet, heat remaining oil over medium heat. Add onion, garlic and ginger; cook, stirring for 3 minutes or until onion is softened. Add lemon juice, tomato, cauliflower, carrots, cumin, paprika, cinnamon, turmeric and cayenne; cook, stirring just until vegetables are tender-crisp, 3 to 4 minutes.
Add zucchini; cook 2 minutes. Remove from heat; stir in coriander. Gently toss vegetable mixture with couscous; season with salt to taste.
Nutritional Information
- Protein: 13 grams
- Fat: 8 grams
- Carbohydrate: 72 grams
- Calories: 410
- Fibre: 6 grams