Vegetable Couscous Pilaf

Ingredients

• 1/4 cup extra-virgin olive oil (less if possible)
• 1 medium carrot, thinly sliced
• 1 medium parsnip, thinly sliced
• 1 medium yellow squash, cut into 3/4-inch pieces
• 1 medium zucchini, cut into 3/4-inch pieces
• 1 medium onion, finely diced
• 1 garlic clove, minced
• salt & freshly ground black pepper
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon caraway seed
• 1 1/2 cups tri-colored couscous or regular couscous
• 2 1/4 cups low sodium vegetable broth
• 1/2 cup diced dried apricot
• 1/2 cup salted roasted almonds, coarsely chopped
• 1/4 cup chopped cilantro
• plain yogurt, for serving

Directions

1. 1

   In a large, deep skillet, heat the olive oil.

2. 2

   Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes.

3. 3

   Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.

4. 4

   Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.

5. 5

   Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant.

6. 6

   Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.

7. 7

   Stir in the stock and apricots and season with salt and pepper.

8. 8

   Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.

9. 9

   Fluff with a fork, stir in the almonds and cilantro and serve.

10. 10

    Serve with plain yogurt & a citrusy Sauvignon Blanc.