Moroccan Couscous

Name: Moroccan Couscous
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cups vegetable broth; 2 carrots, chopped; 1 sweet potato, diced; 1 zucchini, diced; 1 red bell pepper, diced; 1 turnip, diced (optional); 1 (15 ounce) can garbanzo beans, drained; 1 (15 ounce) can tomato sauce; 1/4 teaspoon cinnamon; 1/2 teaspoon ground turmeric; 1 pinch saffron; 1 pinch curry powder; 2 cups couscous, uncooked

15 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, chopped
1 sweet potato, diced
1 zucchini, diced
1 red bell pepper, diced
1 turnip, diced (optional)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
1/4 teaspoon cinnamon
1/2 teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups couscous, uncooked

Directions

1

Heat oil in large pot over medium-high heat; saute onion until golden.
2

Pour in vegetable broth and bring to boil.
3

Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
4

Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
5

Stir in beans, tomato sauce and spices. Simmer until heated.
6

Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
7

Fluff with fork and serve with vegetables on top.