Moroccan Harvest Couscous

Name: Moroccan Harvest Couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tbsp. olive oil; 1 medium red onion, coarsely chopped; Coarse salt and freshly ground pepper, to taste; 2 cloves garlic, finely chopped; 1 tsp. ground cinnamon; ½ tsp. ground ginger; ½ tsp. ground toasted cumin; 16 oz. Tasteful Selections® 1-Bite or 2-Bite potatoes; 2 medium zucchini, cut into 1-inch chunks; 2 tbsp. tomato paste; 2½ c. vegetable or chicken broth; 1 can (15 oz.) garbanzo beans, rinsed and drained; ⅓ c. golden raisins; hot cooked couscous; Harissa and toasted slivered almonds, if desired

Learn how to cook red potatoes with one of our red potatoes recipes. Moroccan style couscous will keep your potato side dishes interesting.

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns

Prep15 minutes

Cook40 minutes

Total Time55 minutes

Serves4

Course Side Dish

Variety Fav(s) Honey Gold®, Ruby Sensation®

Cook Type Stove Top

Dish Type Comfort, Healthy

Season Fall

Bite Size 1-Bite, 2-Bite

Ingredients

2 tbsp. olive oil
1 medium red onion, coarsely chopped
Coarse salt and freshly ground pepper, to taste
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground toasted cumin
16 oz. Tasteful Selections® 1-Bite or 2-Bite potatoes
2 medium zucchini, cut into 1-inch chunks
2 tbsp. tomato paste
2½ c. vegetable or chicken broth
1 can (15 oz.) garbanzo beans, rinsed and drained
⅓ c. golden raisins
hot cooked couscous
Harissa and toasted slivered almonds, if desired

Instructions

Preheat a large deep skillet over medium-high heat. Heat oil in skillet; add onion and season with salt and pepper. Sauté about 5 minutes, then add garlic. Cook and stir 1 minute longer or until fragrant. Stir in cinnamon, ginger and cumin; cook and stir 1 minute.
Add potatoes, zucchini and carrot to pan; season well with salt and pepper. Stir in tomato paste and broth. Bring to a boil; reduce heat, partially cover and cook about 30 minutes or until vegetables are tender. Stir in garbanzo beans and raisins.
Serve vegetables over couscous, with a spoonful of harissa and sprinkle of almonds.

Recipe Tips

Celebrate the fall harvest of root vegetables, substituting in chunks of parsnip or rutabaga for the carrot, and stir in chunks of Tasteful Selections® Mini Sweet Potatoes.

What’s harissa?
It’s a fiery North African red chile paste that is often served to give couscous dishes some punch. Look for it in small jars or as a powder that can be mixed with water. Or spoon on a little chili-garlic sauce (sambal oelek) or a few dashes of your favorite hot sauce.