Moroccan-Style Vegetable Couscous
"Make this sweet & spicy Moroccan-Style Vegetable Couscous as a festive vegan entree. Zucchini, sweet potatoes, chickpeas, dried fruit & spices...."
INGREDIENTS
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1 1/2 tbsp extra virgin olive oil
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1 medium sweet onion, diced
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2 tsp chopped garlic
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2 tbsp tomato paste
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1 tbsp harissa ((or substitute sambal oelek))
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1/2 tsp cinnamon
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1/4 tsp ginger
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2 1/2 cups low sodium vegetable broth
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2 lbs sweet potatoes (orange yams) (peeled and chopped into 1-inch chunks)
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1 lb zucchini (about 4 medium zucchini) (cut into 1/2 inch rounds)
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12 oz carrots (about 4 medium carrots) (peeled and cut into 1/2 inch chunks)
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3 cups shredded cabbage
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1/3 cup dried apricots
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1/4 cup golden raisins
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1/4 cup cilantro
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Salt and black pepper to taste
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1 3/4 cups cooked chickpeas ((or substitute 1 can chickpeas, drained))
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10 oz couscous ((1 1/2 cups dry - for gluten free substitute quinoa))
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