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. Add the tomato paste, cinnamon, cumin, cayenne, turmeric, 1 tsp salt, and 1/2 tsp pepper and stir to combine. Add the carrot and sweet potato and stir to coat in the spices. Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover and simmer until the carrots and potatoes are tender, about 25 minutes.
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, let sit for 5 minutes.
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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