Ingredients for - Israeli Moroccan Couscous

1. Olive oil 1 tablespoon
2. Onion, diced 1
3. Vegetable broth 3 cups
4. Carrots, peeled and julienned 2
5. Turnips, peeled and julienned 2
6. Sweet potato, julienned 1
7. Zucchini, julienned 1
8. Red bell pepper, julienned 1
9. Garbanzo beans, drained 1 (15 ounce) can
10. Tomato sauce 1 (15 ounce) can
11. Ground cinnamon ¼ teaspoon
12. Ground turmeric ½ teaspoon
13. Saffron 1 pinch
14. Curry powder 1 pinch
15. Uncooked couscous 2 cups

How to cook deliciously - Israeli Moroccan Couscous

1 . Stage

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.

2 . Stage

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

3 . Stage

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

4 . Stage

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.