Name: Summer Vegetable Couscous
Yield: 4
Ingredients: 24 oz Chicken stock; 1 1/2 tsp Ground turmeric; 1 1/2 tsp Ground cinnamon; 1 1/2 tsp Ground ginger; 2 cups Couscous; 1/4 cup Golden raisins; 1 Zucchini; 2 Carrots; 1/2 Red onion; 15 oz Canned chickpeas; 2 Lemons; 1/2 cup Blanched, sliced almonds

Ingredients

12 items

Chicken stock 24 oz
Ground turmeric 1 ¹/₂ tsp
Ground cinnamon 1 ¹/₂ tsp
Ground ginger 1 ¹/₂ tsp
Couscous 2 cups
Golden raisins ¹/₄ cup
Zucchini 1
Carrots 2
Red onion ¹/₂
Canned chickpeas 15 oz
Lemons 2
Blanched, sliced almonds ¹/₂ cup

Prep

Before you start

Zucchini - dice
Carrots - dice
Red onion - dice
Chickpeas - rinse and drain
Lemons - juice to yield 1/4 cup
Almonds - toast lightly

Method

Instructions

Place the chicken stock, 2 tbl of olive oil, turmeric, cinnamon, ginger, 1 tsp salt and 1/2 tsp pepper in a large saucepan and bring to a boil. Off the heat, stir in the couscous, raisins and cover. Set aside for 15 minutes.
In a large bowl, combine the zucchini, carrots, red onion and chickpeas. Fluff the couscous with a fork and then add to the vegetables and stir to combine.
Whisk together the lemon juice and 1 tbs of olive oil and pour it over the couscous mixture. Carefully fold in the toasted almonds, taste for seasonings and serve at room temperature.