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.

Recipe Tip(s):

  • 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.

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