Moroccan style vegetables and couscous
- Number of Servings: 17
Ingredients
2 tbsp extra virgin olive oil2 medium sweet onion, diced4 tsp chopped garlic4 tbsp tomato paste2 tbsp harissa (or substitute sambal oelek)1 tsp cinnamon1/2 tsp ginger5 cups low sodium vegetable broth36 oz sweet potatoes (orange yams) peeled and chopped into 1-inch chunks2 lb zucchini (about 4 medium zucchini) cut into 1/2 inch rounds24 oz carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks6 cups shredded cabbage2/3 cup dried apricots1/2 cup golden raisins1.5 tsp Salt0.5 tsp black pepper2 cans chickpeas, drained20 oz couscous (3 cups dry)
Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
Add remaining 4 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper.
Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.
Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
Meanwhile, prepare couscous according to package directions.
Serving Size: 17 1.5-cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user MICRONERDCHICK.
Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
Add remaining 4 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper.
Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.
Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
Meanwhile, prepare couscous according to package directions.
Serving Size: 17 1.5-cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user MICRONERDCHICK.
Nutritional Info Amount Per Serving
- Calories: 180.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 649.5 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 7.1 g
- Protein: 5.5 g
Member Reviews