1 package (10 oz.) whole-wheat couscous
¼ t. coarsely ground black pepper
2 T. olive oil
1 t. salt
2 large carrots peeled and cut into ¼-inch pieces
1 medium red onion, cut into ¼-inch pieces
1 medium zucchini, cut into ¼-inch pieces
3 ripe medium tomatoes, cut into ¼-inch pieces
1 T. ground cumin
2 t. curry powder
2 t. paprika
¼ cup pine nuts, toasted*
¼ cup loosely packed fresh parsley leaves, chopped
¼ cup pitted prunes, cut into thin strips
Prepare couscous according to package directions, but instead of the salt or butter called for, stir in pepper, 1 T. olive oil and ½ teaspoon of salt. Cover and keep warm.
Meanwhile, in a large skillet, heat remaining 1 T. oil over medium heat until hot. Add carrots and onion; cook 5 minutes, stirring occasionally. Add zucchini and cook until vegetables are tender, about 5 minutes longer. Stir in tomatoes, cumin, curry, paprika, and remaining ½ t. salt; cook 2 minutes longer. (If spices stick to the bottom of the pan, add a little water and they will release.)
Stir vegetable mixture into couscous; sprinkle with pine nuts, parsley and prunes.
Makes 4 main-dish servings.
Chef’s Note: To toast pine nuts, place them on a dry sheet pan and toast in a 350 degree oven for about 10-12 minutes, shaking/stirring halfway through. Check them after 5-6 minutes – they burn easily because they are so small!
Recipe from Chef Veronica Bearce.