Algerian Vegetable Couscous Recipe

Ingredients for Algerian Vegetable Couscous

• Olive Oil
• Onion
• 8 oz cremini mushrooms, sliced
• Carrot
• Garlic Cloves
• Cumin
• Ground Coriander
• Lemon, Zest Of
• Lemon, Juice Of
• 1/4 cup raisins
• Chicken Stock
• 1 cup couscous

How to Make Algerian Vegetable Couscous

1. Slice the 8 oz cremini mushrooms, chop the 1 medium yellow onion, and grate 1 cup of peeled carrots.
2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and saute for 3-5 minutes until softened. Add the sliced mushrooms and grated carrots and cook for another 5-7 minutes, until softened.
3. Stir in 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Add 1 cup of couscous, the zest of 1 lemon, and 1/4 cup raisins.
4. Stir until everything is well combined. Pour in 1 1/2 cups of vegetable broth and the juice of 1/2 lemon.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 3 minutes.
6. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.