Squash Couscous
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 50 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Couscous |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 2 Tbsp. (30 mL) Irresistibles Robusto olive oil*
- 1 cup (250 mL) cubed red onion
- 2 medium carrots, cut into sticks
- 1 cup (250 mL) chicken broth*
- 1 small butternut squash, cut into sticks
- 1 zucchini, cut into sticks
- ½ red pepper, cut into sticks
- ½ green pepper, cut into sticks
- 2 garlic cloves, minced
- 1 19-oz. (540-mL) can diced tomatoes*, drained
- ½ cup (125 mL) chick peas*, drained
- 1 tsp. (5 mL) couscous spices
- 200 g (7 oz) couscous
- Harissa sauce to taste
Preparation
Heat oil in a large pot over medium-high heat.
Add onion and carrots and sauté for 1 minute.
Add chicken broth, cover, and simmer until carrots are half-cooked.
Add remaining ingredients, except couscous and couscous spices and continue cooking, uncovered, until vegetables are tender.
Cook couscous according to package instructions.
Spoon couscous into a plate, and make a well in the centre.
With a slotted spoon, take vegetables out of the pot, drain, and place in the centre of the couscous.
Pour cooking broth into a gravy boat to heighten flavour of couscous.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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