Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 6
Ingredients:
1 sweet potato, chopped
1 zucchini, sliced
1 red onion, sliced
1 red bell pepper, sliced
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 tbsp olive oil
1/4 cup water
1 15 ounce can chickpeas
1 tsp cumin
1/2 tsp ground allspice
1/2 tsp ginger
1/2 tsp paprika
dash cayenne pepper
dash cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 cups couscous, uncooked
water
1/2 cup pine nuts (optional)
1/2 cup raisins
Preparation: Sautee the vegetables in olive oil until just barely tender, about 5 minutes. Add chickpeas, water and spices. Cover and allow to simmer for another 5 minutes, stirring occasionally. In a large saucepan, cover the couscous with water. Bring to a boil, then cover, remove from heat, and allow to sit for about 15 minutes, or until couscous becomes light and fluffy when mixed. Serve vegetables over couscous.
Degustation: This is a wonderful light dish to eat in the winter. In North Africa, it is often eaten with some type of meat such as lamb or chicken.You can also add a little cayenne pepper for extra spice.
