Vegetable Couscous

Ingredients

• 0.5 cup pumpkin canned
• 1 teaspoon coriander seeds 
• 2.3 cups couscous 
• 4 servings mediterranean flat bread for passing
• 2 tablespoons cilantro and flat-leaf parsley chopped
• 1  bay leaf fresh
• 1.5 teaspoons ground cumin 
• 2 tablespoon olive oil extra-virgin
• 1 medium onion chopped
• 1  vine plum tomato ripe seeded finely chopped
• 4 servings salt and pepper 
• 4 cups vegetable broth 
• 0.3  baby squash diced yellow
• 0.3  zucchini diced

Equipment

• frying pan
• pot

Directions

1. Heat a large sauce pot over medium high heat.
2. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper.
3. Saute, stirring frequently, 7 or 8 minutes.
4. Add pumpkin and broth to the pan and stir to combine.
5. Add cumin and coriander. Bring broth to a boil.
6. Add couscous to the broth, stir, cover and remove from heat.
7. Let stand 5 minutes.
8. Remove lid from the pot and fluff couscous with a fork.
9. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter.
10. Serve with warm Mediterranean flat breads.