Moroccan style vegetables and couscous

2 tbsp extra virgin olive oil
2 medium sweet onion, diced
4 tsp chopped garlic
4 tbsp tomato paste
2 tbsp harissa (or substitute sambal oelek)
1 tsp cinnamon
1/2 tsp ginger
5 cups low sodium vegetable broth
36 oz sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
2 lb zucchini (about 4 medium zucchini) cut into 1/2 inch rounds
24 oz carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks
6 cups shredded cabbage
2/3 cup dried apricots
1/2 cup golden raisins
1.5 tsp Salt
0.5 tsp black pepper
2 cans chickpeas, drained
20 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.