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Title: Marrakesh Couscous

2 C vegetable stock
2 C couscous
1/2 C currants
2 T olive oil
2 - shallots, minced
1 - large red bell pepper, diced
2 - zucchini, chopped
1 - carrot, shredded
1 - hot chile, minced
4 - scallions, minced
1 t ground coriander
1/2 t ground cumin
1/4 t cayenne
1/4 t turmeric
0 - salt and pepper to taste
1 T lemon juice
1 T minced fresh parsley

Bring the stock to a boil in a saucepan. Stir in the couscous and currants. Cook until liquid is evaporated.

Heat the oil in a large skillet over medium heat. Add the shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste. Increase the heat to medium-high and cook until the vegetables begin to soften, stirring frequently, about 5 minutes. Add the reserved couscous mixture and the lemon juice, and cook until heated through. Remove from the heat, and stir in the parsley.

From Vegan Fire and Spice
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