From the demo: Cooking on a Budget
Recipe courtesy of Chef Amanda Cushman
Serves 6
Ingredients
6 cloves garlic, halved
1 small red pepper cut in chunks
1 yellow pepper cut in chunks
1 zucchini cut in chunks
1 red onion cut in chunks
3 Tb. olive oil
1 ½ cups Israeli couscous
1 tsp. saffron threads
2 cups chicken broth
1 cinnamon stick
1 tsp. ground cumin
Salt and pepper, to taste
Procedure
- Heat the oven to 400. Place the garlic, vegetables and 2 tablespoons of the olive oil on a baking sheet and season well with salt and pepper. Toss and roast for 40 minutes, until tender and browned.
- Heat the remaining tablespoon of olive oil in a medium saucepan over med-high heat. Add the couscous and saffron and sauté, stirring about 3 minutes. Add the chicken broth, cinnamon and cumin, cover and cook over medium heat until the liquid is absorbed, about 8 to 10 minutes.
- Stir in the roasted vegetables, salt, pepper and serve.
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