Rachael Ray’s Vegetable Couscous

• extra virgin olive oil↗2 tablespoons
• bay leaf↗1
• medium onion, chopped↗1

  chopped

• medium zucchini, diced1⁄2

  diced

• small yellow squash, chopped↗1

  chopped

• salt↗
• fresh ground black pepper↗
• cup canned pumpkin↗1⁄2 cup
• cups chicken broth or 4 cups vegetable broth↗4 cups
• teaspoons ground cumin↗1 1⁄2 teaspoons
• teaspoon coriander seed↗1 teaspoon
• cups couscous↗2 1⁄4 cups
• vine-ripe tomatoes, seeded and finely chopped↗1

  seeded and finely chopped

• tablespoons chopped cilantro2 tablespoons

  chopped

• tablespoons chopped fresh flat leaf parsley2 tablespoons

  chopped

• mediterranean flat bread↗

Step-by-step instructions

1. 1

   Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.

2. 2

   Saute and stir frequently for 7-8 minutes.

3. 3

   Add in pumpkin and broth; stir to combine.

4. 4

   Add in cumin and coriander; bring broth to a boil.

5. 5

   Stir in couscous; cover and remove from heat.

6. 6

   Let stand 5 minutes, then remove lid and fluff couscous using a fork.

7. 7

   Remove bay leaf and add in chopped tomato, cilantro, and parsley.

8. 8

   Toss mixture and transfer to a serving platter.

9. 9

   Serve with warm Mediterranean flat breads.