MOROCCAN-STYLE VEGETABLE COUSCOUS

Ingredients:

• 1 tsp extra virgin olive oil
• 1/2 medium sweet onion, diced
• 1 tsp chopped garlic
• 1 tbsp tomato paste
• ¼ tbsp harissa (or substitute sambal oelek)
• ¼ tsp cinnamon
• ½ tsp ginger
• 250ml vegetable broth
• 100g sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
• 75g zucchini cut into 1/2-inch rounds
• 30g carrots peeled and cut into 1/2 inch chunks
• 50g shredded cabbage
• 2 dried apricots
• 1 teaspoon golden raisins
• 10g cilantro
• Salt and black pepper to taste
• 50g cooked chickpeas (or substitute 1 can chickpeas, drained)
• 65g raw couscous

Method:

• Heat olive oil in a large pot over medium. Sauté the onion for several minutes till softened. Add the garlic and sauté for another minute till fragrant.
• Stir in the tomato paste, harissa, cinnamon, ginger and add the vegetable broth till smooth. Bring to a boil.
• Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins, and cilantro to the pot. Stir till combined.
• Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste.
• Reduce heat and cover the pot. Simmer the mixture for 30 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.
• Add chickpeas to the pot and simmer for 5 minutes more till they’re heated through.
• Meanwhile, prepare couscous according to package directions.
• Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

Nutrition Facts:

• Calories: 582.8Cal
• Protein: 18.7g
• Carbs: 113.5g
• Fat: 7.4g