Moroccan-Style Vegetable Couscous

toriavey.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 ½ tbsp extra virgin olive oil

1 medium sweet onion, diced

2 tsp chopped garlic

2 tbsp tomato paste

1 tbsp harissa (or substitute sambal oelek)

½ tsp cinnamon

¼ tsp ginger

2 ½ cups low sodium vegetable broth

2 lbs sweet potatoes (orange yams) peeled and chopped into 1-inch chunks

1 lb zucchini (about 4 medium zucchini) cut into ½ inch rounds

12 oz carrots (about 4 medium carrots) peeled and cut into ½ inch chunks

3 cups shredded cabbage

⅓ cup dried apricots

¼ cup golden raisins

¼ cup cilantro

Salt and black pepper to taste

1 ¾ cups cooked chickpeas (or substitute 1 can chickpeas, drained)

10 oz couscous (1 ½ cups dry - for gluten free substitute quinoa)

Directions at toriavey.com

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