Vegetable Couscous Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1233
FAT
143%
CHOL
86%
SOD
54%

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Ingredients for 4 servings

2 1/4 cups couscous

1/4 yellow squash, diced

1/4 zucchini, diced

1 medium onion, chopped

1 vine ripe plum tomato, seeded and finely chopped

1/2 cup canned pumpkin

1 teaspoon coriander seeds, 1 /3 palm full

Salt and pepper

1 1/2 teaspoons ground cumin, half a palm full

2 tablespoons each chopped cilantro and flat-leaf parsley

Mediterranean flat bread, for passing

4 cups chicken or vegetable broth

2 tablespoon extra-virgin olive oil

1 bay leaf, fresh or dried

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