Morrocan Vegetable Couscous

By PamCallan

Ingredients

• Mixed Vegetables:
• 1 Tbsp. olive oil
• 1/2 onion, chopped
• 1 Tbsp. garlic, finely chopped
• 1 Tbsp. tomato paste
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 1/2 cup cauliflower florets
• 1 red bell pepper, diced
• 1 cup of baby carrots
• 2 small zucchini, thinly sliced
• 4 vine ripe tomatoes, dried, chopped
• 15 oz. can garbanzo beans, rinsed and drained
• 3 Tbsp. of fresh cilantro, finely chopped
• Sea salt and ground pepper to tast
• Couscous Mixture:
• 1 cup couscous
• 2 cups vegetable broth
• 2 tsp. olive oil
• 2 green onions, sliced thin
• 2 Tbsp. slivered almonds

Details

Servings 4

Preparation

Step 1

Mixed Vegetables Directions:
Heat olive oil in large sauté pan, add onion and garlic and cook for 3 minutes, until onion is soft.
Stir in tomato paste and spices. Cook for 2 more minutes – adding 1-2 Tbsp of water if too dry.
Add the cauliflower, carrots and pepper , add 1 cup of water, bring to a boil, then lower the heat. Cover and cook for 8 minutes.
Add the zucchini, garbanzo beans, and tomatoes. Cook for 8 more minutes, uncovered, add another 1/2 cup of water, if needed.
Stir in the cilantro and serve with salt and pepper.

Couscous Directions:
Bring vegetable broth to a boil in medium sauté pan. Add olive oil and couscous. Cover and remove from heat and let stand for 5 minutes.
Add green onion and almonds, fluff with fork
Pour couscous out on platter, top with spiced vegetable mixture. Garnish with fresh cilantro leaves.