1. In a large, deep skillet, heat the olive oil. 2. Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes. 3. Add the yellow squash, zucchini, onion and garlic and season with salt and pepper. 4. Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes. 5. Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant. 6. Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes. 7. Stir in the stock and apricots and season with salt and pepper. 8. Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes. 9. Fluff with a fork, stir in the almonds and cilantro and serve. 10. Serve with plain yogurt & a citrusy Sauvignon Blanc. ---------------------------------------------------------------------------
Nutrition
Ingredients
