Peachy the Magazine January / February 2014 | Page 30

A Moroccan Feast
QUICK MOROCCAN VEGETABLE COUSCOUS
1⁄ 3

cup sliced almonds

1 tablespoon olive oil
3 cups mixed cut-up vegetables
(such as red onion, carrots, zucchini
and cauliflower)
1 1⁄ 2 teaspoons ground cumin
1 1⁄ 2 teaspoons ground coriander
1 cup dry white wine
1⁄ 3

cup golden raisins

3⁄ 4

cup canned vegetable broth

1 5- to 7-ounce box couscous and
lentil mix or other couscous blend
Place almonds in heavy medium
skillet. Stir over medium heat until

almonds are pale golden, about 4
minutes. Transfer almonds to bowl.
Add oil to same skillet. Increase he