Name: Israeli Moroccan Couscous
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onion, diced - 1; Vegetable broth - 3 cups; Carrots, peeled and julienned - 2; Turnips, peeled and julienned - 2; Sweet potato, julienned - 1; Zucchini, julienned - 1; Red bell pepper, julienned - 1; Garbanzo beans, drained - 1 (15 ounce) can; Tomato sauce - 1 (15 ounce) can; Ground cinnamon - ¼ teaspoon; Ground turmeric - ½ teaspoon; Saffron - 1 pinch; Curry powder - 1 pinch; Uncooked couscous - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.