Israeli Moroccan Couscous Recipe

Directions

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

¼ teaspoon ground cinnamon

½ teaspoon ground turmeric

1 pinch saffron

1 pinch curry powder

2 cups uncooked couscous

Methods :

Step 1

Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.

Step 2

Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.

Step 3

Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.

Step 4

Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.