RCI-RC.006.0073.001
Israeli Couscous with Vegetables
Israeli Couscous with Vegetables from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- 1½ cup
- garlic1 cloveminced
- onion1 largediced
- sweet red pepper1 unitdiced
- cubed fresh butternut squash or pumpkin2 cup
- 3 cup
- 1 unit
- ½ tsp
- ½ tsp
- Israeli couscous1⅔ cups
- 2½ cups
- 1 cup
- 1 cup
- ½ cup
- sunflower seed kernels¼ cup
Method
1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, minced garlic, and chopped celery, stirring frequently until softened and fragrant, about 5 minutes.
2
Add diced sweet red pepper and cubed butternut squash to the pot, stirring to coat with the oil. Continue cooking for 3-4 minutes to begin softening the squash.
3
Sprinkle turmeric and cumin over the vegetables, stirring constantly for 30 seconds to bloom the spices and release their flavor.
4
Pour in the vegetable stock and water, then add the Israeli couscous and salt to taste, stirring well to combine and prevent clumping.
1 minutes
5
Bring the mixture to a boil, then reduce heat to medium-low and add the sliced carrots and zucchini. Stir gently to distribute the vegetables evenly throughout the pot.
1 minutes
6
Simmer uncovered for 12-15 minutes, stirring occasionally, until the Israeli couscous is tender and most of the liquid has been absorbed.
14 minutes
7
Add the raisins to the pot and stir gently to incorporate them throughout. Cook for an additional 2-3 minutes until the raisins plump slightly and are warmed through.
3 minutes
8
Taste the dish and adjust salt and spices as needed. If the mixture appears too dry, add a small amount of warm water and stir gently.
9
Transfer the Israeli couscous and vegetables to a serving dish and garnish with sunflower seed kernels just before serving for added crunch and nutrition.