Israeli Couscous With Moroccan Vegetables

Quick Cooking

Israeli Couscous

with

Moroccan

Vegetables

A warm and colourful comfort food, delicious on its own or when paired with roast chicken.

Setting: Quick Cook

Makes about 6 cups

½tablespoon extra virgin olive oil

½medium onion, sliced

2cups peeled and 1cm-cubed butternut squash

1medium peeled and 1centimetre-cubed white potato

1½ cups peeled and 1cm-cubed eggplant

½teaspoon sea salt, divided

½teaspoon freshly ground black pepper, divided

2½ cups low-sodium chicken broth

1whole cinnamon stick

½ teaspoon ground cumin

½ teaspoon lemon zest

3cooker cups Israeli couscous

½ cup chopped dried apricots

Put the oil in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the onion. Sauté until softened, about 2 minutes. Add the remaining vegetables with a pinch each of the salt and pepper. Cook until squash and potatoes are just tender, about 8 minutes. Add the broth, cinnamon stick, remaining salt and pepper, cumin and zest. Close the lid of the cooker and let cook for 5 minutes.

Open lid of the cooker and stir in the couscous. Close lid again and let the couscous finish cooking.

Once the audible tone has sounded to indicate the end of cooking, open the lid and remove the cinnamon stick. Stir in the apricots and serve.

Nutritional information per serving (based on 1 cup): Calories 360 (2% from fat) • carb. 77g • pro. 11g

•fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

•calc. 55mg • febre 7g

Basmati Rice with

Indian Spices

Setting: Quick Cook

Makes about 12 cups

3tablespoons extra virgin olive oil 1½ tablespoons finely chopped ginger

(about 1 x 1cm piece, peeled)

3garlic cloves, finely chopped

½ large onion, chopped

1large white potato, peeled and cut into 1cm cubes

½ teaspoon sea salt, divided

½ teaspoon freshly ground black pepper, divided

½ tablespoon ground cumin

½ tablespoon ground coriander

¼ teaspoon ground turmeric

1teaspoon ground cinnamon

4cooker cups basmati rice water (to the 4-cup marking in the cooking pot)

2teaspoons lemon zest

1cup frozen peas

1⁄3 cup chopped fresh cilantro

Put the oil in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the ginger and garlic. Sauté until softened, about 3 minutes. Add the onion; sauté about 2 minutes, or until softened and translucent. Add the potato with ¼ teaspoon each of the salt and pepper and all of the spices. Cook until just tender, about 10 minutes.

Add the rice, water and zest. Close the lid of the cooker and let cook.

When there are about 5 minutes remaining in the cooking time, stir in the peas and cilantro. Close lid again and let the rice finish cooking.

Once the audible tone has sounded to indicate the end of cooking, open the lid and adjust seasonings to desired taste.

Nutritional information per serving (based on 1 cup): Calories 220 (21% from fat) • carb. 40g • pro. 5g

•fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg

•calc. 13mg • febre 3g

FRC-800A specifications

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Cuisinart FRC-800A Israeli Couscous With Moroccan Vegetables, Basmati Rice with Indian Spices

Models: FRC-800A