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QUICK COOKING
ISRAELI COUSCOUS
WITH
MOROCCAN
VEGETABLES
A warm and colourful comfort food, delicious
on its own or when paired with roast chicken.
Setting: Quick Cook
Makes about 6 cups
½ tablespoon extra virgin olive oil
½ medium onion, sliced
2 cups peeled and 1cm-cubed
butternut squash
1 medium peeled and 1centimetre-cubed
white potato
1½ cups peeled and 1cm-cubed eggplant
½ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper,
divided
2½ cups low-sodium chicken broth
1 whole cinnamon stick
½ teaspoon ground cumin
½ teaspoon lemon zest
3 cooker cups Israeli couscous
½ cup chopped dried apricots
Put the oil in the cooking pot of the Cuisinart
®
Rice
Plus Multi-Cooker. Select the Quick Cook function
and press Start. Once oil is hot and shimmering,
about 2 minutes, add the onion. Sauté until
softened, about 2 minutes. Add the remaining
vegetables with a pinch each of the salt and
pepper. Cook until squash and potatoes are just
tender, about 8 minutes. Add the broth, cinnamon
stick, remaining salt and pepper, cumin and zest.
Close the lid of the cooker and let cook for 5
minutes.
Open lid of the cooker and stir in the couscous.
Close lid again and let the couscous finish cooking.
Once the audible tone has sounded to indicate the
end of cooking, open the lid and remove the
cinnamon stick. Stir in the apricots and serve.
Nutritional information per serving (based on 1 cup):
Calories 360 (2% from fat) • carb. 77g • pro. 11g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg
• calc. 55mg • febre 7g
BASMATI RICE WITH
INDIAN SPICES
Setting: Quick Cook
Makes about 12 cups
3 tablespoons extra virgin olive oil
1½ tablespoons finely chopped ginger
(about 1 x 1cm piece, peeled)
3 garlic cloves, finely chopped
½ large onion, chopped
1 large white potato, peeled and cut into
1cm cubes
½ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper,
divided
½ tablespoon ground cumin
½ tablespoon ground coriander
¼ teaspoon ground turmeric
1 teaspoon ground cinnamon
4 cooker cups basmati rice
water (to the 4-cup marking
in the cooking pot)
2 teaspoons lemon zest
1 cup frozen peas
1
⁄
3
cup chopped fresh cilantro
Put the oil in the cooking pot of the Cuisinart
®
Rice
Plus Multi-Cooker. Select the Quick Cook function
and press Start. Once oil is hot and shimmering,
about 2 minutes, add the ginger and garlic. Sauté
until softened, about 3 minutes. Add the onion;
sauté about 2 minutes, or until softened and
translucent. Add the potato with ¼ teaspoon each
of the salt and pepper and all of the spices. Cook
until just tender, about 10 minutes.
Add the rice, water and zest. Close the lid of the
cooker and let cook.
When there are about 5 minutes remaining in the
cooking time, stir in the peas and cilantro. Close lid
again and let the rice finish cooking.
Once the audible tone has sounded to indicate the
end of cooking, open the lid and adjust seasonings
to desired taste.
Nutritional information per serving (based on 1 cup):
Calories 220 (21% from fat) • carb. 40g • pro. 5g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg
• calc. 13mg • febre 3g