Name: Moroccan-Style Vegetable Couscous
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 1/2 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)); 1/2 tsp cinnamon; 1/4 tsp ginger; 2 1/2 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 1/2 inch rounds); 12 oz carrots (about 4 medium carrots) (peeled and cut into 1/2 inch chunks); 3 cups shredded cabbage; 1/3 cup dried apricots; 1/4 cup golden raisins; 1/4 cup cilantro; Salt and black pepper to taste; 1 3/4 cups cooked chickpeas ((or substitute 1 can chickpeas, drained)); 10 oz couscous ((1 1/2 cups dry - for gluten free substitute quinoa))