Fall Vegetable Couscous

JULIE ROYLE

COUSCOUS
1 (10-ounce) box couscous
2 1/2 cups chicken broth
1 tablespoon butter


In medium saucepan, combine broth and butter; heat to boiling. Add couscous and mix well. Cover and remove from heat.


VEGETABLES

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon crushed red pepper flakes
1/2 butternut squash, peeled, seeded and cubed
1 cup chicken broth
2 carrots, peeled and sliced 1/4-inch thick
1/2 pound green beans, cut into 2-inch lengths
1 zucchini, cubed
1 large red pepper, cubed


In Dutch oven or large pan, heat oil over medium heat. Add garlic, cumin, coriander, ginger and pepper flakes; mix well. Add squash and chicken broth and combine. Cover and cook 3 minutes. Add carrots, green beans, zucchini and red pepper, Cook 5 to 6 minutes more, stirring once. To serve, pile veggie mixture in the middle of a platter and scoop couscous around the edges. Serve with a slotted spoon, with the strained juice from the veggies on the side.