Moroccan Harvest Couscous
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 15 min | Cook Time: 40 min | Serves: 4
- 2 tbsp. olive oil
- 1 medium red onion, coarsely chopped
- Coarse salt and freshly ground pepper, to taste
- 3 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 (Recipe favorites: Ruby Sensation or Honey Gold)
- 2 medium zucchini, cut into 1-inch chunks
- 1 large carrot, cut into 1-inch chunks
- 2 tbsp. tomato paste
- 2 ½ c. vegetable or chicken broth
- 1 can (15 oz.) garbanzo beans, rinsed and drained
- 1/3 golden raisins
- Hot cooked couscous
- Harissa and toasted slivered almonds, if desired
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.
- 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.