Moroccan Harvest Couscous

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
  • c. vegetable or chicken broth
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 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.