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Thursday, August 25, 2016

moroccan couscous

Ingredients

  • Servings: 8
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 red, green, or yellow bell pepper, cut into 1" pieces
  • 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
  • 1/2 cup golden raisins
  • 1 teaspoon kosher salt
  • grated zest of one orange
  • 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice
  • 1 1/2 cups couscous
  • 3 tablespoons chopped fresh mint

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins

  • place a large, heavy bottomed pot over medium heat. stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. stir in oil and onion, cook until softened. stir in the bell pepper, and zucchini; cook for 5 minutes. stir in the raisins, salt, zest, and garbanzos.
  • pour in the chicken broth and orange juice; turn heat to high and bring to a boil. when the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. fluff with a fork, and fold in chopped mint.

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