2 medium carrots, peeled and cut into 1/4-inch thick slices
8 ounces sweet potato, peeled and cut into 1-inch pieces
2 cups vegetable broth
1 1/2 cups Moroccan couscous
1/2 TBSP unsalted butter
1/2 cup frozen peas
1 medium zucchini, cut into 1/4-inch thick half moons
1/2 cup sliced green olives
DIRECTIONS
Heat the oil in a dutch oven over medium-high heat.
Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and ginger and cook until fragrant, about 10 seconds then stir in the tomato paste, cinnamon, cumin, cayenne, turmeric, 1 tsp salt, and 1/2 tsp pepper until combined.
Add the carrot and sweet potato and stir to coat in the spices.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to medium-low, cover and simmer until the carrots and potatoes are tender, about 25 minutes.
Make the couscous: In a separate medium-size saucepan add 2 cups water, 1/4 tsp salt, and 1/4 tsp pepper and bring to a boil over medium-high heat. Add the couscous and butter and return to a boil. Cover the pan and take off the heat, then set aside while you finish the vegetables.
Stir the peas and zucchini into the dutch oven with the vegetables and simmer, uncovered, over medium heat for about 5 minutes or until zucchini is tender
Stir in the green olives and season with salt & pepper to taste.
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