-suggestions for an inspired life-

By Assistant Manager Kelly Bowlin

 

I recently hosted a cooking demo for the following recipe and was blown away by how much people like it!  I had fun sharing my passion for cooking and great food with people looking for food that is fast, easy to prepare and healthy.  Based on the feedback from the group, this recipe is exactly that!  They enjoyed the flavors of the smoked paprika and sauteed veggie medley. I hope you do too!

 

 

-1/4 cup extra virgin olive oil

-1 medium carrot, julienne

-1 medium parsnip, julienne

-1 medium yellow squash, cut into 3 inch pieces

-1 medium zucchini, cut into 3 inch pieces

-1 medium onion, finely diced

-1 garlic clove, minced

-salt and freshly ground pepper

-1 1/2 tsp ground cumin

-1 1/2 tsp smoked paprika

-1 1/2 cup couscous

-2 1/4 cups chicken stock or low sodium broth

-1/2 cup salted roasted almonds, coarsely chopped

-1/4 cup chopped Italian parsley 

 

In a large, deep skillet heat the olive oil.  Add the carrot and parsnip and cook over high heat, stirring frequently until lightly browned and crisp-tender, about 5 minutes.  Add the yellow squash, zucchini, onion and garlic and season with salt and pepper.  Cook stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes.  Stir in the cumin, paprika and cook, stirring until fragrant.  Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes.  Stir in the stock and season with salt and pepper.  Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes.  Fluff with a fork, stir in almonds and Italian parsley, top with plain, fat-free yogurt.  Serves four.