Moroccan Vegetables With Couscous

Serves: 3

Kirstin Bosco

1 January 1970

Based on User reviews:

47

Spice

46

Sweetness

44

Sourness

38

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 tbsp

Olive Oil

1 large

Onion (chopped)

1 tsp

Cinnamon

1 tsp

Allspice

1 tsp

Ground Coriander

2 tsp

Cumin

1 tsp

Cayenne

4

Carrots (peeled and cut into 1-inch pieces)

2

Russet Potatoes (peeled and cut into large chunks)

1 small

Butternut Squash (peeled, seeded, cut into 1-inch chunks)

2 cups

Whole Plum Tomatoes (chopped with juices)

2 cups

Water

2 small

Zucchini (cut into 1-inch pieces)

1

Chickpea (15-ounce can)

1

Salt

1

Black Pepper

1

Tabasco (to taste)

1 cup

Cilantro (chopped)

Directions:

1

In a large heavy pot heat oil over medium high heat

2

Stir in the onion and cook for 3 minutes or until tender

3

Stir in spices and cook until aroma is released

4

Stir in carrots, potatoes and squash and toss to coat

5

Cook vegetables for 5 minutes

6

Stir in tomatoes and water

7

If necessary add enough water so that all the vegetables are submerged

8

Bring to a simmer and cook for 20 minutes

9

Stir in zucchini and continue to cook for 20 more minutes

10

Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro

11

Serve hot with couscous and warm pita bread