Moroccan-Style Vegetable Couscous

Name: Moroccan-Style Vegetable Couscous
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 1 medium sweet onion, diced; 2 teaspoons chopped garlic; 2 tablespoons tomato paste; 1 tablespoon harissa; 1/2 teaspoon cinnamon; 1/4 teaspoon ginger; 2 1/2 cups low sodium vegetable broth; 2 pounds sweet potatoes (orange yams); 1 pound zucchini (about 4 medium zucchini); 12 ounces carrots (about 4 medium carrots); 3 cups shredded cabbage; 1/3 cup dried apricots; 1/4 cup golden raisins; 1/4 cup cilantro; salt and black pepper to taste; 1 3/4 cups cooked chickpeas; 10 ounces couscous

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4.9

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 servings
Calories
503 kcal
Course
Side Dish
Cuisine
Middle Eastern

Moroccan-Style Vegetable Couscous

Iris Warren

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Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices.

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Ingredients

Servings

1 1/2 tablespoons extra virgin olive oil
1 medium sweet onion, diced
2 teaspoons chopped garlic
2 tablespoons tomato paste
1 tablespoon harissa (or substitute sambal oelek)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 1/2 cups low sodium vegetable broth
2 pounds sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
1 pound zucchini (about 4 medium zucchini) cut into 1/2 inch rounds
12 ounces carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks
3 cups shredded cabbage
1/3 cup dried apricots
1/4 cup golden raisins
1/4 cup cilantro
salt and black pepper to taste
1 3/4 cups cooked chickpeas (or substitute 1 can chickpeas, drained)
10 ounces couscous (1 1/2 cups dry - for gluten free substitute quinoa)

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Instructions

Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium 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 (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 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.

Notes

You will also need: 7-8 quart heavy pot with lid, medium saucepan

Nutrition Information

Show Details

Calories 503kcal (25%) Carbohydrates 99g (33%) Protein 15g (30%) Fat 5g (8%) Sodium 383mg (16%) Potassium 1437mg (41%) Fiber 13g (52%) Sugar 23g (46%) Vitamin A 31510IU (630%) Vitamin C 38.2mg (42%) Calcium 146mg (15%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbohydrates	99g	33%
Protein	15g	30%
Fat	5g	8%
Sodium	383mg	16%
Potassium	1437mg	31%
Fiber	13g	52%
Sugar	23g	46%
Vitamin A	31510IU	630%
Vitamin C	38.2mg	42%
Calcium	146mg	15%
Iron	3.4mg	19%