Marrakesh Couscous - cooking recipe

Ingredients

2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
2 cups quick cooking couscous
1/2 cup dried currants or 1/2 cup raisins
2 tablespoons olive oil
2 shallots, minced
1 large red bell pepper, cut into 1/4 inch dice
2 zucchini, chopped
1 carrot, shredded
1 hot chili pepper, minced
4 scallions, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
salt
fresh ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley

Preparation

Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
Remove from heat and stir in the parsley; taste to adjust seasonings.
Serve hot, cold, or at room temperature.
*Can add a can of drained chickpeas for protein.