- Heat oil over medium heat and add onion, garlic and ginger. Saute for 2 minutes, until softened. Add chicken stock, carrots, black pepper, coriander, cumin, chili pepper flakes and salt. Cover and bring to a boil. Reduce heat and simmer 5 – 7 minutes. Add zucchini and cook 2 – 3 minutes longer. Stir in currants.
- In a large bowl, combine couscous with chicken stock and vegetable mixture. Cover and let stand for 5 minutes. Fluff, taste and adjust seasonings. Garnish with parsley, just before serving.
Recipe from Gathering Around The Grill Cookbook