I took this recipe from the VERY excellent cookbook we received free of charge when we purchased our great Broil King BBQ. We love both the BBQ and the cookbook :).

I have made this recipe lots of time and always to rave reviews, particularly to the spicy-lover guests (including my husband) we entertain!! Of course I have adapted it a bit to suit our taste better. For example, they add currants and ginger which I omit. As mentioned in a previous blog, this is what I served with the camel stew on New Year’s Eve 2015. I love to make couscous because it is SO quick to make and you can spice it up to your taste easily. It is also very inexpensive to make for the budget conscious crowd out there!!

Ingredients

• 2 tsp Canola Oil
• 1 onion diced
• 2 garlic cloves minced
• 3 cups of chicken stock
• 2 large carrots diced
• 1 tsp each black pepper, coriander, cumin, chili pepper flakes
• 1/2 tsp salt
• 1 medium size zucchini
• 1 1/2 cups of medium grain couscous
• 1/2 cups fresh parsley (optional)

Heat oil in a medium size pot and saute for a few minutes, the onion first and then add garlic. Add the chicken broth, carrots and all the spices.

Cover and bring to boil. Reduce heat and simmer for 5-7 minutes. Add the zucchini and cook for 2-3 minutes longer. Turn the burner off and add the couscous.

Mix well, cover and let stand for 5 minutes. Fluff, taste and adjust seasonings. Garnish with the parsley if using.

Enjoy!!