Moroccan Couscous with 8 Vegetables and Tfaya

By Vegiegail

Ingredients

• Tfaya Ingredients:
• 1 medium red onion
• 2 Tbs. vegetable broth
• 4 cups vegetable broth
• 2 carrots, peeled
• 2 parsnips, peeled
• 2 turnips, peeled
• 1 sweet potato, peeled
• 1 zucchini
• 1 red bell pepper
• 1 can garbanzo beans, rinsed and drained
• 1 15 oz. can tomato sauce
• 1/4 tsp. cinnamon
• 1/2 tsp. turmeric
• pinch of saffron
• pinch of curry
• 2 cups couscous grains
• 2 large red onions, thinly sliced
• 1 cup raisins, soaked in water for 15 minutes, then drained
• 1/2 cup water
• 4 tablespoons agave nectar
• 1 teaspoon pepper
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads, crumbled

Details

Servings 4
Adapted from hungryvegan.blogspot.com

Preparation

Step 1

Cut all of the vegetables into large, bite-size chunks. In a large pot, sauté onion in 2 tablespoons of vegetable broth until lightly browned. Add the rest of the broth, and bring to a boil. Add carrots, parsnips, turnips, and sweet potato. Simmer for 15 minutes. Lower heat, and add zucchini and pepper. (At this point, prepare tfaya, or it can be prepared in advance and reheated before serving.) Cook vegetables for 20 minutes more. Then add beans, tomato sauce, and spices. Stir to combine, and cook until heated through.

In a separate small pot, bring 2 1/2 cups of water to a boil. Add couscous, cover, and remove from heat. Let stand 5-7 minutes, fluff with a fork and serve with vegetables and tfaya on top.

For the tfaya:

Mix the sliced onions, raisins, agave, and spices in a medium saucepan. Add the water, cover, and bring to a simmer. Continue simmering for a half hour or longer over medium-low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked. Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. If prepared in advance, reheat the onions just prior to serving.