Cooking Index - Cooking Recipes & IdeasMoroccan Saute Recipe - Cooking Index

Moroccan Saute

This Moroccan-inspired dinner is delicious served with chopped tomatoes, drizzled with a fruity olive oil, balsamic vinegar and salt and freshly ground pepper. Serve fruit sorbet for dessert.

Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

1   Box quick-cooking couscous
1/2 teaspoon 2.5mlOlive oil
1 teaspoon 5mlOnion - chopped (medium)
1 teaspoon 5mlCurry powder - or to taste
1/2 teaspoon 2.5mlGround cinnamon - plus
1/8 teaspoon 0.6mlGround cinnamon
2   Garlic cloves - pressed
2   Garbanzo beans - (15 1/2 oz ea) - rinsed, drained
2   Zucchini - sliced in quarters (medium)
2 cups 125g / 4.4ozChopped tomatoes
  = (or 15-oz can diced tomatoes, drained)
2 cups 125g / 4.4ozFrozen sweet corn
1/2 cup 8g / 0.3ozChopped cilantro

Recipe Instructions

Cook couscous according to package directions.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring often, 4 minutes. Stir in curry powder, cinnamon and garlic, and cook 1 minute.

Add zucchini, beans, tomatoes, corn and 1 cup water, and simmer, stirring occasionally, 10 minutes. If mixture is too dry, add more water as needed. Season with salt, pepper and cilantro.

Fluff couscous with fork, and spoon into serving dish. Top with vegetable mixture and serve hot.

This recipe yields 4 to 6 servings.

Per Serving: 452 Cal; g Prot; 3g Total Fat (0 Sat. Fat); 92g Carb.; 0mg Chol; 271mg Sod.; 12g Fiber.

Source:
Vegetarian Times, May 2002

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