Ingredients for Pilaf Couscous
- Coriander Seed
- Cumin Seed
- 1/4 cup pine nuts
- Onion
- Garlic Clove
- Olive Oil
- Fennel Bulb
- Sweet Red Peppers
- Water
- Margarine
- 1 cup couscous
- Chickpeas
- 1/4 cup raisins
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How to Make Pilaf Couscous
- In a small bowl, combine 1 teaspoon ground coriander and 1 teaspoon ground cumin.
- Microwave on high for 30 seconds. Let cool, then grind the spices using a mortar and pestle or spice grinder.
- Spread 1/4 cup pine nuts on a microwave-safe plate. Microwave on high for 2-3 minutes, or until golden and aromatic.
- In a 2 1/2-quart casserole dish, combine 1 medium chopped onion, 2 minced garlic cloves, and 1 teaspoon olive oil.
- Microwave on high for 2 minutes, or until onions are softened.
- Add 1/2 cup thinly sliced fennel and the remaining 1 teaspoon olive oil. Microwave on high for 3 minutes, or until fennel is tender-crisp.
- Add 1/2 cup chopped bell pepper and microwave on high for 2 minutes, or until peppers are tender-crisp.
- Meanwhile, in a 2-quart saucepan over medium heat, bring 1 cup stock and 1 tablespoon margarine or butter to a boil.
- Stir in 1 cup couscous. Cover, remove from heat, and let stand for 5 minutes.
- Add 1/2 cup rinsed and drained chickpeas and 1/4 cup raisins to the casserole with the vegetables.
- Microwave on high for 3 minutes, or until heated through.
- Fluff the cooked couscous with a fork.
- Add the couscous to the vegetable mixture in the casserole dish and gently toss to combine.
- Place in a large serving bowl. Sprinkle with the spiced mixture and toasted pine nuts.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
54g
Fat
6g
Carbs
25g
