Moroccan Vegetables With Spiced Couscous

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - thinly sliced (medium)
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Red pepper flakes
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Red bell pepper - cut 1/2" pieces (medium)
1 teaspoon	5ml	Sweet potato - peeled, and (large)
		Diced into 1/2" pieces
1		Saffron
2 cups	474ml	Low-sodium vegetable broth
2 cups	292g / 10oz	Broccoli florets
1/4 cup	15g / 0.5oz	Currants
		Hot pepper sauce - to taste
1 1/2 cups	355ml	Couscous
1/4 cup	36g / 1.3oz	Chopped fresh mint
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

In large nonstick pan, heat 1 tablespoon oil over medium heat. Add onions and cook, stirring occasionally, until golden, about 5 to 6 minutes. Add garlic, red pepper flakes, cumin and cinnamon and cook, stirring often, until fragrant, about 1 minute.

Add bell pepper, sweet potato, saffron and broth. Increase heat and bring liquid to a boil. Reduce heat, cover pan and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Add broccoli and currants. Cover and cook until broccoli is tender, 5 minutes. Season to taste with salt and pepper and a splash of hot pepper sauce.

Meanwhile, in medium skillet, heat remaining tablespoon oil over medium heat. Add couscous and cook, stirring often, until lightly coated with oil, 2 to 3 minutes. In small saucepan, bring 2 cups water to a boil. Add boiling water and pinch of salt to couscous. Stir a couple of times; cover and let stand until all water is absorbed, about 10 minutes. Fluff with fork.

Divide couscous among 6 plates, top with mound of vegetables and sprinkle with chopped mint.

This recipe yields 6 servings.

Per Serving: 301 Cal; 8g Prot; 5g Total Fat (1 Sat. Fat); 51g Carb.; 0mg Chol; 82mg Sod.; 5g Fiber.

Description:

"This colorful dish combines both sweet and spicy flavors."

Source:
Vegetarian Times, March 2001

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