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Moroccan Flavor Feast: Authentic Recipe Delight

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Ingredients

Adjust Servings:
1 zucchini, cubed
1 sweet potato, cubed
1 clove garlic, minced or pressed
1 tablespoon oil
1/4 cup water
1 (15 ounce) can chickpeas
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric

Nutritional information

601.1
Calories
52 g
Calories From Fat
5.8 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
499.9 mg
Sodium
119.5 g
Carbs
12.6 g
Dietary Fiber
14.6 g
Sugars
19 g
Protein
389 g
Serving Size

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Moroccan Flavor Feast: Authentic Recipe Delight

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    I've loved this recipe for years! Quinoa is a great sub for the couscous since I've gone wheat-free. Love the raisins with it, gives that extra punch. I think I usually almost double the spices because it always ends up making more. I go easy on the cayenne, just a couple shakes are fine unless you really want the spiciness! Ground lamb is a great addition if you want to add meat. I would brown that first and set aside. Def have everything chopped and ready to go before you start cooking as has been mentioned. Great recipe and good way to eat those veggies!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Taste of Morocco,Very exotic, but amazingly simple. A great veggie/vegan main course or a perfect side dish.,I’ve loved this recipe for years! Quinoa is a great sub for the couscous since I’ve gone wheat-free. Love the raisins with it, gives that extra punch. I think I usually almost double the spices because it always ends up making more. I go easy on the cayenne, just a couple shakes are fine unless you really want the spiciness! Ground lamb is a great addition if you want to add meat. I would brown that first and set aside. Def have everything chopped and ready to go before you start cooking as has been mentioned. Great recipe and good way to eat those veggies!,This was quite good and good for you too. Made this in my quest to go from vegetarian to vegan. Instead of raisins (which I don’t really like) used dried cranberries, which I happened to have leftover from Thanksgiving. My veggies didn’t stick but used the water anyway. Instead of couscous I served over some noodles. I think I would add less cayenne next time, though I might have accidentally used a half teaspoon instead of 1/4 teaspoon. Oops! Satisfying vegan recipe! Let me add the stars to this review …


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    Steps

    1
    Done

    Saut the Zucchini, Sweet Potato, and Garlic in the Oil Until Partially Cooked, About 5 Minutes.

    2
    Done

    Use Water as Necessary to Keep the Vegetables from Sticking.

    3
    Done

    Drain and Rinse the Chick Peas.

    4
    Done

    Add the Spices, Chick Peas, and Peppers to the Pan.

    5
    Done

    Cover and Cook For About 5 Minutes.

    6
    Done

    Meanwhile, Place the Couscous and Raisins in Another Saucepan.

    7
    Done

    Add Enough Water So That the Couscous Is Covered by About 1/2 Inch.

    8
    Done

    Bring the Mixture to a Boil, Then Cover Tightly, Remove from the Heat, and Let Set at Least 10 Minutes.

    9
    Done

    Remove the Cover from the Pepper/Chick Pea Mixture, Stir, and Cook a Few Minutes Longer to Heat Thoroughly and Thicken.

    10
    Done

    Serve the Bean-Pepper Stew Over the Couscous.

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