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
