- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1 tablespoon olive oil
- 1 red onion, cut in half and thinly sliced
- 1 red, green, or yellow bell pepper, cut into 1" pieces
- 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
- 1/2 cup golden raisins
- 1 teaspoon kosher salt
- grated zest of one orange
- 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 1 1/2 cups couscous
- 3 tablespoons chopped fresh mint
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
04/29/2018
recipepes.com
Moroccan Couscous, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
