Name: Moroccan Couscous
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Ground cumin - 1 ¼ teaspoons; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground cayenne pepper - ⅛ teaspoon; Ground cardamom - ½ teaspoon; Ground coriander - ¼ teaspoon; Ground allspice - ¼ teaspoon; Olive oil - 1 tablespoon; Red onion, cut in half and thinly sliced - 1; Red, green, or yellow bell pepper, cut into 1" pieces - 1; Zucchinis, halved lengthwise and cut into 3/4 inch pieces - 2; Golden raisins - ½ cup; Kosher salt - 1 teaspoon; Grated zest of one orange - 1 teaspoon; Low sodium garbanzo beans, rinsed and drained - 1 (14.5 ounce) can; Chicken broth - 1 ½ cups; Orange juice - ½ cup; Couscous - 1 ½ cups; Chopped fresh mint - 3 tablespoons

Ingredients for - Moroccan Couscous

1. Ground cumin 1 ¼ teaspoons

2. Ground ginger ½ teaspoon

3. Ground cloves ¼ teaspoon

4. Ground cayenne pepper ⅛ teaspoon

5. Ground cardamom ½ teaspoon

6. Ground coriander ¼ teaspoon

7. Ground allspice ¼ teaspoon

8. Olive oil 1 tablespoon

9. Red onion, cut in half and thinly sliced 1

10. Red, green, or yellow bell pepper, cut into 1" pieces 1

11. Zucchinis, halved lengthwise and cut into 3/4 inch pieces 2

12. Golden raisins ½ cup

13. Kosher salt 1 teaspoon

14. Grated zest of one orange 1 teaspoon

15. Low sodium garbanzo beans, rinsed and drained 1 (14.5 ounce) can

16. Chicken broth 1 ½ cups

17. Orange juice ½ cup

18. Couscous 1 ½ cups

19. Chopped fresh mint 3 tablespoons

How to cook deliciously - Moroccan Couscous

1 . Stage

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

2 . Stage

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.