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Israeli Moroccan Couscous
Israeli Moroccan Couscous
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vibrant vegetables and garbanzo beans stewed in spicy tomato sauce, served over fluffy couscous.
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cups vegetable broth
  • 2 carrots, peeled and julienned
  • 2 turnips, peeled and julienned
  • 1 sweet potato, julienned
  • 1 zucchini, julienned
  • 1 red bell pepper, julienned
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can tomato sauce
  • 0.25 teaspoon ground cinnamon
  • 0.5 teaspoon ground turmeric
  • 1 pinch saffron
  • 1 pinch curry powder
  • 2 cups uncooked couscous
Instructions:
  • In a large pot over medium-high heat, saute onion in oil until golden. Add vegetable broth and bring to a boil. Stir in carrots, turnips, and sweet potato. Simmer over medium heat for 15 minutes.
  • Lower the heat and stir in zucchini and red bell pepper. Let it simmer for 20 minutes.
  • Add garbanzo beans, tomato sauce, and a blend of warm, aromatic spices - cinnamon, turmeric, saffron, and curry powder. Allow the flavors to marry together as you gently simmer until everything is heated through.
  • Bring 2 1/2 cups of water to a boil. Add couscous, cover, and let sit off the heat for 5 to 7 minutes. Fluff with a fork and top with vegetables before serving.

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