Rachael Ray’S Vegetable Couscous - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 bay leaf
1 medium onion, chopped
1/2 medium zucchini, diced
1 small yellow squash, chopped
salt
fresh ground black pepper
1/2 cup canned pumpkin
4 cups chicken broth or 4 cups vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon coriander seed
2 1/4 cups couscous
1 vine-ripe tomatoes, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons chopped fresh flat leaf parsley
mediterranean flat bread

Preparation

Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
Saute and stir frequently for 7-8 minutes.
Add in pumpkin and broth; stir to combine.
Add in cumin and coriander; bring broth to a boil.
Stir in couscous; cover and remove from heat.
Let stand 5 minutes, then remove lid and fluff couscous using a fork.
Remove bay leaf and add in chopped tomato, cilantro, and parsley.
Toss mixture and transfer to a serving platter.
Serve with warm Mediterranean flat breads.