- 1 tbs extra virgin olive oil
- 1 small onion, diced
- 1 red capsicum, diced
- 2 tsp mustard seeds
- 1 1/2 tsp cumin seeds
- 1 tsp curry powder
- 1/4 tsp chilli flakes
- 2 cobs corn, hulled and kernels removed
- 1 zucchini, grated
- 250g packet pearl couscous
- 2 tbs tomato paste, salt-reduced
- 2 cups vegetable stock, salt-reduced
- 1/4 cup chopped fresh coriander leaves
Moroccan pearl couscous pilaf
Serves: 6
Prep: 5
Cook: 20
Ingredients
Method
- Heat oil in a heavy based saucepan and saute onion and capsicum until soft.
- Add spices, corn and zucchini. Saute for a further minute.
- Stir through couscous, tomato paste and stock.
- Bring mixture to the boil, then reduce heat and simmer, covered for 10 minutes, stirring occasionally.
- Stir through coriander and serve as a side dish. Serves 6.
Tips
- 250g corn kernels, with no added salt, can be used in place of fresh corn if these aren't readily available.