Israeli Moroccan Couscous

Carrots, turnips, sweet potatoes, zucchini and red bell pepper are simmered with garbanzo beans and tomato sauce, and flavored with cinnamon, turmeric and curry. This beautiful, tasty concoction is served atop hot couscous.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 282 Calories

Ingredients

• ¼ teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1 onion, diced
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can tomato sauce
• ½ teaspoon ground turmeric
• 3 cups vegetable broth
• 1 pinch curry powder
• 1 pinch saffron
• 1 red bell pepper, julienned
• 2 cups uncooked couscous
• 2 carrots, peeled and julienned
• 2 turnips, peeled and julienned
• 1 sweet potato, julienned
• 1 zucchini, julienned

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.

Step 2

Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.

Step 3

Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.

Step 4

Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.