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African Vegan Recipes
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Spicy Vegetable Couscous
From: Karen C. Greenlee

Serving Size : 4

  • 2 tablespoons olive oil
  • 1/2 cup zucchini -- cubed
  • 1/2 cup yellow squash -- cubed
  • 1/2 cup red bell pepper, seeded -- cut into 1" squares
  • 1/2 cup carrots -- sliced
  • 1/2 onion -- chopped
  • 2 cloves garlic -- minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dried red pepper flakes
  • freshly ground pepper to taste
  • salt to taste
  • 3 cups instant cooked couscous
  • 1/2 cup vegetable broth
  • 1/4 cup fresh parsley
Heat oil in a large skillet and saute zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat.
Stir in spices and cook 5 more minutes.
Add couscous and broth and cook 5 additional minutes.
Garnish with parsley.